Corn and Rice Medley

Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice add the water and bring to a boil. Reduce heat cover and simmer for 16 to 18 minutes or until water is absorbed and rice is tender.

Meanwhile melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn shallots sugar salt and pepper. Cook stirring occasionally for 4 to 6 minutes or until tender.

In a serving bowl combine cooked rice corn mixture and mint.