Summer Corn And Rice Pilaf

• 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

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.

unsalted butter, basmati rice, corn, shallots, sugar, salt, fresh ground pepper, mint leaf

Taken from www.food.com/recipe/summer-corn-and-rice-pilaf-153303 (may not work)