Upgraded Sweet Corn Rice Pilaf

Steps

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1. 1
   Cut a medium onion in half, then dice it finely into about 200g. Fine dicing helps distribute flavor evenly and reduces cooking time.
   ▶ ≈0:20
2. 2
   Mince garlic generously and set aside. Use a larger amount than usual today.
   ▶ ≈0:52
3. 3
   Get two fresh yellow corn cobs (sweet corn or organic corn work well), including the husks, and wash thoroughly with the leaves.
   ▶ ≈1:02
4. 4
   Using a knife, cut along the grooves of the corn kernels to remove them cleanly. Two cobs yield about 350g of kernels. Keep the cobs for later use.
   ▶ ≈1:21
5. 5
   Slice scallions into rounds and set aside. Corn and scallion flavors pair beautifully.
   ▶ ≈1:51
6. 6
   Rinse rice thoroughly and drain. Add water in a 1:1.1 ratio to rice (10% more water). Add a splash of olive oil and a small piece of butter to the rice. Bundle the corn cobs and place them in, then lay the corn husks on top for extra flavor. Cover and cook.
   ▶ ≈2:04
7. 7
   While rice cooks, heat a pan over medium heat with olive oil. Once warm, add the diced onion and slowly sauté until soft and translucent.
   ▶ ≈2:44
8. 8
   Season the onion with black pepper, white pepper, and a pinch of salt. Continue cooking until the onion turns slightly golden, which develops its sweetness and flavor.
   ▶ ≈3:05
9. 9
   Add the minced garlic and sauté together until fragrant, then add 15g of butter and cook until the butter releases its aroma.
   ▶ ≈3:32
10. 10
    Add all the corn kernels and season with black pepper. Continue sautéing until the corn is fully cooked. Adjust doneness to preference: less cooked for crispness, more cooked for deeper flavor.
    ▶ ≈3:50
11. 11
    Finally, add the scallion slices to greatly enhance the aroma. Once the scallion fragrance blooms, remove from heat.
    ▶ ≈4:06
12. 12
    When the rice is done cooking, remove the corn husks and cobs. Gently fluff the rice.
    ▶ ≈4:26
13. 13
    While rice is hot, add the sautéed corn mixture and fold together thoroughly until well combined. The pre-sautéed corn imparts superior flavor compared to cooking corn with rice alone.
    ▶ ≈4:45
14. 14
    Season with additional black pepper and fold in the remaining scallions until the dish is evenly mixed. Serve immediately.
    ▶ ≈5:01