This Japanese corn rice is made with fresh summer corn and rice seasoned with soy sauce and generous amount of butter. The rich taste of butter and burnt soy sauce brings out the familiar flavor of Japanese street food. A delicious ode to summer!
Ingredients of Summer Corn Rice
- 2 cups sushi rice
- 1 ear of corn
- 1 Tbsp. soy sauce; plus more for serving (optional)
- 1½ tsp. kosher salt
- 1 5×3″piece dried kombu
- Unsalted butter and toasted sesame oil
How To Make Summer Corn Rice
- Soak the rice. Place rice in a medium bowl and pour in water to cover. Rinse rice, swishing around with your hand. Drain and repeat two to three times until water is mostly clear. Cover with fresh cold water and let sit 30 minutes.
- Shuck 1 ear of corn, then place horizontally on a cutting board. Cut off kernels with knife. Stand cob upright and using the back of the knife, scrape cob to release corn juices and starch from cob onto kernels.
- Drain rice. Combine rice and 2¼ cups water in a large saucepan. Stir in 1 Tbsp. soy sauce and 1½ tsp. salt, then place corn, corn milk, cob, and one 5×3″ piece dried kombu on top of rice.
- Press to submerge in water. Cover pot with a tight-fitting lid and bring to a boil over medium-high heat, 10 minutes.
- Reduce heat to low and continue cooking 15 minutes more. Remove from heat and let sit, covered, 10 minutes.
- Remove lid and pull out cob and kombu; discard.
- Fluff with a rice paddle or wide wooden spoon, mixing corn and rice together.
- Serve warm, topped with a small pat of unsalted butter and drizzled with toasted sesame oil and more soy sauce if desired.