Sweet Corn Rice Pilaf
There are a few events our family looks forward to each summer: Fourth of July at the lake, Funfest in our little suburb, summer vacation somewhere… and the Minnesota State Fair. I think I’ve been to the Fair every year of my life. Even in 2020, when the only option was the drive-thru version, I was there.
A must-have annual stop at the State Fair is the corn roast stand. Sweet corn is a Minnesota staple mid to late summer, when fresh ears start popping up at roadside stands everywhere. You can pull over on almost any drive and know you’ve scored the fresh picks of the day.
We love sweet corn in almost any form, and I am constantly trying to replicate the buttery, sweet and salty, lightly sprinkled with a dusting of paprika version we devour at the State Fair each August. I love to grill it, boil it, saute it, you name it.
As convenient as the local stands can be, I don’t always find time to stop. I do always seem to have a bag of frozen corn on hand, though. The combination of either stand-fresh or conveniently frozen corn with our family’s classic rice pilaf recipe has become a well-loved grilling side.
Cooking Notes
The joy of this recipe is a healthy use of pantry staples.
To start, melt 2 tbsp of butter in a large saute pan. Cook the diced onion until softened and translucent in color. Add the rice and orzo, cooking until lightly toasted. It’s ready when the orzo begins to brown slightly, and the rice smells a bit like popcorn.
Add two cups of broth, bringing it to a boil. Lower the heat, cover the pan and allow to simmer for 10-15 minutes. Once most of the broth has been absorbed, taste the rice for doneness. If it still needs time, add more broth ¼ cup at a time, allowing each addition to absorb before testing again.
If you are using fresh corn, slice kernels off the cob. Place the kernels in a bowl and microwave with 1/4 cup of water for 2 minutes. You just want them to soften slightly. They will finish cooking when stirred into the pilaf.
When the rice is ready, add the corn kernels (fresh or frozen) into the pan. Stir to distribute throughout the rice and orzo. Add the salt, black pepper, sugar, garlic powder and paprika, stirring again.
Take the final tablespoon of butter and dot over the top of the pilaf. Let it melt with the heat off. Just before serving, sprinkle the chopped parsley on top and give everything one final stir.
I almost always serve this with some grilled or roasted chicken. My youngest has never met a chicken and rice dinner he doesn’t love. It’s about as close as we can get to a little taste of the State Fair without waiting until August.
