Gently peel husk down corn cob, keeping husk attached at base. Remove as much silk as possible
then bring husk back over cob to re-wrap and enclose completely. Place corn in large bowl, add
enough cold water to completely submerge corn.
Heat oil in medium saucepan; cook garlic, onion, pepper and chilli, stirring, until onion
softens. Add rice; cook, stirring, 1 minute. Add stock and the water. Bring to a boil then reduce
heat; simmer, covered, about 20 minutes or until rice is just tender. Remove from heat; fluff rice
with fork.
Meanwhile, drain corn. Cook corn on heated oiled grill plate (or grill or barbecue) about 25
minutes or until corn is tender, turning occasionally.
Make chunky salsa - (Combine all ingredients for chunky salsa in medium bowl).
Serve corn with rice and salsa.
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