Total Time
45mins
Prep 10 mins
Cook 35 mins

This is wonderful when corn is in season. From Martha Stewart.

Ingredients Nutrition

Directions

  1. Melt 1 T butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 c water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18-20 minutes. Remove from heat, uncover and fluff with a fork.
  2. Meanwhile, in a large skillet over medium heat, melt remaining T butter. Add the corn kernels, shallots, sugar, and a pinch of each salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender about 5 minutes. Remove from heat.
  3. Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.
  4. Serve.

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