Description
So the star here is the fresh corn my good friend scored for me last week at the farmer’s market because I was too busy to go. Damn that hurts; I love going to the market. The killer plus to this dish is I had a half a container of Aborio rice; good thing rice has a shelf life. Better yet, I have a basil plant the size of a three foot bush I need to contend with, so get ready for a basil ambush of recipes from me. All easy, of course, because I am adapting to a new lifestyle. Hence the sidekick of smoked chicken, I can’t take creds for that. Sometimes you gotta swipe by the deli aisle and put all your stock in your crock.
Ingredients
1/2 cup Arborio rice
1 ear of fresh corn, remove kernels and cut cob into three pieces
3 sprigs of fresh thyme
Salt and pepper to taste
2 tablespoons chopped fresh basil
2 cups of water
Extra basil to garnish
Instructions
I have two crockpots, one big, one small. Not the dipper size (I have that, too.) You want the medium size, the one that is meant for 2-3 people. (That would be us right now, sigh.)
Quick tip: Cut corn off cob in the crockpot, keeps kernels from flying!
Basically dump water, rice, thyme, basil, salt, and pepper to taste along with the corn kernels and cobs into the crock. Yep, the cobs. You won’t eat the cobs, I promise they are just going to add flavor.
Set crockpot on high heat for 1 ½ to 2 hours depending on your crockpot. Mine went honestly for 2 1/2 hours because I let it go longer due to my multitasking nature of baking a couple apple cakes, recipe here. Another one-bowl and done method.
Once cooked, remove the cobs, and plate with extra basil garnish. Serve with that sidekick of smoked chicken swiped from the deli aisle and some greens. It’s all good, and it’s all easy.
I make this dairy-free as you can see. I do stir in the hubs parmesan to taste in his portion. I like my NOOCH (Nutritional Yeast) tastes like parm to me.
Notes
Want more corn recipes? Here is my favorite quiche Street Style, enjoy!