Rice with Grilled Corn
10 MIN
35 MIN

Rice with Grilled Corn


  • 3 ears corn, husks removed
  • 3 tablespoons (45 ml) olive oil
  • 1 onion, chopped
  • 1 cup (250 ml) converted rice
  • 2 cups (500 ml) chicken broth
  • 1 green onion, chopped
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • Salt and pepper


  1. Light the gas grill and set the burners on high.
  2. Brush the corn with 15 ml (1 tablespoon) oil. Grill on all sides. Using a knife, cut off the kernels.
  3. In a saucepan over medium heat, soften the onion in the remaining oil. Add the rice and the corn kernels and continue cooking for about 2 minutes. Add the broth and season with salt and pepper to taste. Bring to a boil, cover, reduce the heat to low and cook until rice is tender, about 25 minutes.
  4. Add the green onion and parsley. Adjust the seasoning.
  5. Serve with Island Lobster Newburg.