Summer Corn and Rice Pilaf

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter
• 1  cup basmati rice or 1  cup long grain white rice
• 4  ears corn, kernel shaved from cobs
• 4  large shallots, cut into 1/4 inch slices
• 1  pinch sugar
•  salt
•  fresh ground pepper
• 1⁄4 cup  loosely packed mint leaf, coarsely chopped

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.