4 ears sweet corn in the husks
2 heads fresh garlic
1/4 cup extra virgin olive oil, divided
1 bay leaf
1/2 tsp. Frank Davis Sprinkling Spice
2 tsp. Frank Davis Sicilian Seasoning
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup chicken broth
1/2 cup bell pepper, finely diced
3/4 cup red onions, finely diced
2 cups long-grain rice, cooked al dente

Start off by carefully peeling back the husks from the corn to within an inch of the bottoms. Then thoroughly remove all of the corn silk. When completed, rewrap the corn in their husks and set them aside momentarily.

Next, place the two heads of garlic on a piece of heavy-duty aluminum foil, drizzle them with half of the olive oil, and fold over the foil to seal them tightly inside. Then place the corn and the wrapped garlic heads into a preheated 400 degree oven and roast them (the corn for about 30 minutes and the garlic for about 40 minutes). After the allotted cooking time has passed, remove both from the oven to cool.

Now when the corn and the garlic can be handled, meticulously cut the kernels from the cob with a sharp knife and squeeze the garlic from the pods and mash them into a paste. Then in a skillet over a medium fire, heat the remaining olive oil and add the corn, the mashed garlic, the bay leaf, the Sicilian seasoning, the sprinkling spice, the salt, and the pepper. At this point, essentially stir fry the mixture until everything is melded together.

Finally, stir in the chicken stock, along with the bell pepper and red onions, fold in the rice, cover the pan, and simmer the dish on 'low' for about 7-10 minutes or until it is piping hot. All that's left is to discard the bay leaf and serve the Italian Corn generously with the catfish strips.


Chef's Notes:
1. If you can't find good, sweet, fresh corn in the husk at your supermarket, you can substitute canned white corn in its place. Just be certain you drain it well before beginning the recipe.

2. If Sprinkling Spice and Sicilian Seasoning are not available on your grocers shelves, you can get it by going to the Frank Davis page on this website or by calling 1-800-742-4231. Regular Italian seasoning will substitute as well in a pinch.