This doesn’t look as special as it taste. The corn gets sort of brined as they are cooked and absorb to get southwest flavors. The liquid that cooks the corn transforms into a southwest seasoned corn stock that is incredibly delicious. You pull out all the big stuff from the liquid and add rice and cook till done and when done add scallions and mix together….You won’t believe how FORKING TASTY this really is…..You just won’t believe it.

Ingredients to make 8 servings

8 ears of corn – peeled

4 oz unsalted butter

2 Tablespoons sea salt

2 large jalapeños – sliced in half

6 scallions – cut in half

8 garlic cloves

1/2 teaspoon cumin

1/2 teaspoon ground achiote (also called anatto)

1/2 teaspoon ground coriander

2 dried chiltepin peppers – crush with finger tips (very difficult pepper to find ….but it will make your food taste better….you can order it online)

I Tablespoon epazote leaves (sometimes Whole Foods sells them…but you can buy from any Mexican Grocery…..I buy them and freeze them so I always have some….if you freeze them take leaves off the stem because the stems get mushy from freezing)

1 bunch cilantro stems

4 teaspoons adobo sauce (from a can of chilies in adobo)

1 teaspoon dried oregano

water to cover corn about 3/4s

2 cup rice

1/2 cup scallions – sliced thin.

Directions

Set oven to 350 degrees F.

Use two 1/2 pans and put 4 ears of corn in one and 4 ears of corn in the other. Half of almost everything goes in each pan. In each pan add 2oz butter, 1 Tablespoon sea salt, 1 jalapeño, 3 scallions, 4 garlic cloves, 1/4 teaspoon cumin, 1/4 teaspoon ground achiote, 1/4 teaspoon ground coriander, 1 chiltepin pepper (crushed), 1/2 Tablespoon epazote, 1/2 bunch cilantro stems, 2 teaspoons adobo sauce, 1/2 teaspoon dried oregano.

Fill with water till the water covers about three quarters of the corn. Cover both pans tightly with foil.

They stay in oven till done….about 90 minutes.

When corn is done remove ears from the liquid.

Remove most of pieces of stuff from the liquid and throw out pieces but keep liquid…..you should have 4-5 cups of liquid.

Put all the liquid in one pan.

In your empty pan add the two cups of rice.

Measure out 4 cups of liquid and add the liquid to the pan of rice…..(this is really going to be forking amazing delicious rice)

Cover tightly with foil and it goes back in the oven till the rice is done……about 50 minutes.

During this time cut the corn off the cobs and set in a bowl.

Pull out the rice and fluff. Add the corn and scallions and mix.

You and yours will be surprised on how Forking Delicious this really is.

Enjoy!