Summer Corn and Rice Pilaf

• unsalted butter↗2 tablespoons
• basmati rice or 1 cup long grain white rice↗1 cup
• ears corn, kernel shaved from cobs↗4
• large shallots, cut into 1/4 inch slices↗4
• pinch sugar↗1
• salt↗
• fresh ground pepper↗
• cup loosely packed mint leaf, coarsely chopped1⁄4 cup

Step-by-step instructions

1. 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. 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. 3

   Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.

4. 4

   Serve.