Roast Corn Rice with Canned Corn
Roast Corn Rice with Canned Corn

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roast corn rice with canned corn. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roast Corn Rice with Canned Corn is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Roast Corn Rice with Canned Corn is something that I’ve loved my whole life. They are nice and they look wonderful.

How to roast corn on the COB. Roasting ears of corn is incredibly simple, and you won't believe the great flavor! First, husk the corn and remove as much of the silk as possible.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roast corn rice with canned corn using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roast Corn Rice with Canned Corn:
  1. Prepare bowl Plain cooked rice
  2. Prepare Canned corn, whole
  3. Take Soy sauce, mentsuyu for roast corn
  4. Get ļ¼Š Butter
  5. Take ļ¼Š Aonori

The best way to roast corn is on the ear but you can get the same taste by using canned corn. Roast corn is traditionally made in the oven but canned corn will end up burning since it is already cooked. Cooking canned corn can be super simple, or you can spice it up with a specific recipe. Corn straight out of the can is pretty darn good.

Instructions to make Roast Corn Rice with Canned Corn:
  1. Drain the canned corn well, and add the corn to a frying pan (don't need oil). Once the moisture has cooked off, add the soy sauce and test the flavor.
  2. Add the rice, and top with aonori seaweed if you like. For seconds, mix in a bit of butter for a more western taste.
  3. I worry that this might spoil in a summer bento box. Add an umeboshi when you cook it. The rice won't take on the flavor of the umeboshi, and the flavor of the umeboshi doesn't change either. It's mysterious.
  4. For lunch on a hot and muggy day, I served lightly-warmed roast corn rice with salted konbu, wasabi, and cold tea. It was smooth and delicious.
  5. Cook with minced ginger, sake, canned corn, the canned corn juices, soy sauce, and mentsuyu for a refreshing, delicious taste!
  6. Good for onigiri and bentos. My husband used his bento box from kindergarten 43 years ago and had this for lunch. Aluminum containers get really hot!

If you add a pat of butter to it and heat it, you got something pretty tasty. However, you can then start adding ingredients to that can of corn and suddenly have. Sweet corn and butter soy sauce makes the perfect tasty rice dish! Simple yet delicious šŸ˜‹ "Butter Soy Sauce" is a very popular. Rice is a regular at most dinner tables, so keeping this side dish fresh and exciting can be a challenge.

So that’s going to wrap it up with this exceptional food roast corn rice with canned corn recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!