For this quick & simple dish has a few ingredients, but bursting flavours that need no accompaniments whatsoever. Of course, a little pickle on the side never hurts though!
My first memories of eating lemon rice are from our days in Bangalore, India. Not being a big rice eater in those days, I always marvelled how a subtle lemony rice always managed to get my attention. And for good reason. 
I was never a big rice eater while growing up (North Indian cuisine is predominantly more rotis/breads), but I do love it now. Partly because of the ease of cooking it up on a busy weeknight, and party because of it’s versatility to absorb flavour. But there are enough theories out there about the grain to make you think twice before putting it on the boil. It’s benefits, not-so-favourable qualities or sizing it up against brown rice and super grains like quinoa, teff or barley. How do you combat the conflicting information? Keep it simple- focus on quantity & quality rather than mind boggling research! And I do that by lowering the rice : vegetable/meat ratio when cooking with it. The result is not only satisfying, but also balanced and healthy.
About this dish. It’s my version of the humble Lemon Rice that originates from the southern part of India, with a sweet touch of fresh corn kernels. Comes together in minutes, and can be eaten on its own, or a side with Grilled Fish or Meats. Of course you can always add vegetables of choice, but there is just something about fresh corn……mmmm…
And the colour? It makes me think of sunshine on a plate :)
Print
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This vibrant Corn and Lemon Rice combines the tangy flavor of lemon with the sweetness of fresh corn kernels, creating a sunny, flavorful dish that’s perfect as a side or a light main course.
Ingredients
- 1 cup boiled basmati rice
- Fresh kernels from 1 corn
- 6-8 curry leaves
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon mustard seeds
- 2 tablespoons unsalted peanuts, with or without the skin
- Juice from 1 lemon
- 1-2 green chilies, sliced
- 2 tablespoons vegetable oil
- Salt, to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat.
- Add 1 teaspoon of mustard seeds and cook until they begin to splutter.
- Add 6-8 curry leaves, 1/2 teaspoon grated ginger, 1-2 sliced green chilies, 2 tablespoons unsalted peanuts, and fresh kernels from 1 corn. Cook for about 3-4 minutes until the corn kernels begin to soften.
- Add 1 cup boiled basmati rice to the pan and mix well to combine all ingredients.
- Pour the juice from 1 lemon over the rice mixture and season with salt to taste. Stir well to ensure the lemon juice is evenly distributed.
- Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through and well-coated with the lemon juice.
- Remove from heat and serve warm as a side dish or enjoy on its own.
Notes
For added flavor, serve with a side of pickle. This dish pairs well with grilled fish or meats. You can add other vegetables of your choice for variation. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2 grams
- Sodium: 150 mg
- Fat: 7 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use frozen corn instead of fresh corn kernels in this recipe?
Yes, you can use frozen corn; just make sure to thaw and drain it before adding it to the rice.
What type of rice works best for making Corn and Lemon Rice?
Basmati or any long-grain rice works well for this recipe, as they both absorb flavors nicely and have a fluffy texture.
How can I enhance the lemon flavor in the Corn and Lemon Rice?
You can add more fresh lemon juice or lemon zest to the rice, adjusting to your taste preference.
Very nice Shuchi!…I have tried lemon rice and corn rice but never tried Corn and Lemon together..definitely the unique one.