Use fresh, sweet corn for this recipe. Basmati rice (makes a light salad) is best but other types of rice could be substituted.
5-6 ears fresh corn, husked
1 Tablespoon olive oil
½ – 1 cup chopped green onions
1½ cups water
1 cup basmati rice
¼ teaspoon salt
Cut corn kernels off the cob with a sharp knife angling downward into a bowl.
Heat olive oil in a large heavy skillet over medium heat. Add green onions and sauté about 1 minute. Add corn and sauté until corn is tender but crisp – about 3 to 4 minutes. Season with salt and pepper.
Rinse the rice and then cover with water for 15 minutes. Drain.
Bring 1½ cups water to a boil in a heavy medium saucepan. Add soaked, drained rice to boiling water and add salt. Reduce the heat and cover and cook rice until water is absorbed and rice is tender ~ 15-18 minutes. Remove rice from heat and let stand 10 minutes. Uncover and fluff with a fork.
Place rice and corn mixture in a large bowl. Mix in vinaigrette a small amount at a time until rice and corn mixture is coated. Season with salt and pepper. Serve warm or at room temperature.
Vinaigrette (use this recipe or your favorite vinaigrette recipe)
2 Tablespoon red wine vinegar
1 Tablespoon Dijon mustard
1/3 cup olive oil
Whisk vinegar and mustard in a small bowl to blend. Gradually whisk in olive oil and season with salt and pepper to taste.