Ecuadorian Brown Rice Baked Corn Husk

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Prep time


Cook time


Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 8 corn cobs (in husks)

  • 4 cup cooked Hinode white rice (Jasmine, Basmati, or Enriched Extra Long Grain)

  • 2 cup roasted corn kernels (cut from one corn cob)

  • 4 tbsp Peruvian Aji Panca Paste

  • 4 tsp olive oil

  • 2 lb White Fish (skins removed and cut into 4 equal pieces)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.




Longer Grains

Longer Grains



Photo of Ecuadorian Brown Rice Baked Corn Husk


  • Prepare Hinode rice per package instructions.

  • Hold one corn husk at the bottom while peeling each leaf of the husk downward without removing the leaves. Continue firmly gripping the end of the corn husk. Grip the corn cob with your other hand and push back and forth until it snaps out of the husk. Soak the husks in lukewarm water.

  • Stir 1 cup cactus salsa (see below), 2 cups cooked Hinode rice, corn kernels, aji paste, and olive oil to combine.

  • Remove corn husks from water and peel back the top layers of one corn husk, leaving the bottom and side leaves in place.

  • Spoon 1/2 cup of the rice mixture into each husk.

  • Place one piece of fish on top of the rice, and then press the leaves of the husk back down to close. Use a piece of kitchen string to tie the husk together.

  • Bake stuffed corn husks for 20 minutes at 400 degrees or until fish flakes easily.

  • Remove string and serve with caution as steam will release from the husks.

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