Summer pilaf with corn and mint
4 servings
30 minutes
Summer pilaf with corn and mint is a bright and sunny dish inspired by Brazilian traditions. It combines the sweetness of young corn, the tenderness of basmati rice, and the fresh coolness of mint. Brazilian cuisine is known for its cheerfulness, and this pilaf is a testament to that. Corn, popular in South America, adds a light sweetness to the dish, while shallots and spices add depth of flavor. The delicate butter brings all components together in a harmonious blend. This dish is perfect for summer outdoor lunches, picnics, and light dinners. It can be served as a standalone dish or as a side to fish or chicken, enhancing its refreshing notes. Simple to prepare yet exquisite in taste, this pilaf will be a great addition to any summer menu.
1
Cut the kernels off the corn cobs with a sharp knife and transfer them to a bowl.
- Young corn cobs: 4 pieces
2
Melt 1 tablespoon of butter in a saucepan over medium heat. Add the rice and stir to coat it completely with the butter.
- Butter: 2 tablespoons
- Basmati rice: 1 glass
3
Pour 2 cups of water and bring to a boil over high heat. Reduce the heat, cover, and cook for 18-20 minutes until the rice is tender. Remove from heat and fluff with a fork.
- Basmati rice: 1 glass
4
Meanwhile, in a large skillet, melt the remaining butter over medium heat. Add the corn kernels, finely chopped shallot, and a pinch of sugar. Season with salt and pepper. Cook, stirring, for about 5 minutes until the corn and onion are tender. Remove from heat.
- Butter: 2 tablespoons
- Young corn cobs: 4 pieces
- Shallots: 4 pieces
- Sugar: pinch
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Add rice and finely chopped mint to the pan with corn. Mix, season with salt and pepper, and serve immediately.
- Basmati rice: 1 glass
- Mint leaves: 17 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste