Seriously. Yum. If you like rice, mint and corn - this recipe is for you. Seems like an odd combo, but it turns out fab. I had some simple syrup on hand (1 part sugar, 2 parts water - boiled), so I used that in lieu of the plain sugar. Added some nice moistness to the corn mixture. Other than that, followed this to a T. Great with some blackened fish and mojitos!

I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients.

I have to give 4 stars instead of 5 only because I didn't follow all of the recipe. I like to use what I have on hand, so I used a can of mexicorn instead of fresh corn, onion powder instead of shallots, and I didn't use any mint. But my family really enjoyed it so I will make it again the same way, since I usually have those ingredients on hand. However, I will probably decrease the butter just a tad.

This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added some finely diced red pepper. I thought 3 shallots was a bit much, I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe!

OK this recipe sounds soo weird. Mint? But as the ONLY food I had in my house tonight was rice and (frozen) corn, I tried it. Very, very good! I was skeptical of the mint, but decided to try it since I'm fond of experientation in the kitchen. It was a good move. The frozen corn worked fine, although fresh would be better. And I used dried minced onion since I was even out of onions (and our small podunk grocery store has never heard of a shallot. )

Used regular fast cooking rice and added cilantro and lime/lime juice. Left out the mint since I used the cilantro instead. Reduced shallots because I didn't have that much and used frozen roasted corn from Trader Joe's. Delicious hot or cold. In fact, my daughter is taking some for her lunch today.

Basmati rice has been a staple in our house for many years, annd I have been making fried corn for a while, so when I saw this recipe, I had to try it. It was great. It goes great with grilled chicken and steamed veggies. I will be making this again!

This recipe was great. I did not add butter to the rice and it was great. I also cooked the rice in low-sodium chicken broth for more flavor. Cut shallots to two and did ot add any sugar, salt or mint. I did add parsley and added finely chopped and sauteed red and green papper with the corn. My husband and I loved it.

This is a delightful side with seemingly unrelated ingredients. Both my husband and 10-year-old loved it! I think this would work well served warm OR cold.

I like corn, and I like rice... so I've made a couple of these corn/rice recipes and they've all been good. This one, like the others, proves to be delicious. Will not use as many shallots next time, though, or will chop them finely.

Loved the mint in this... Loved the shallots. I'm thinking of adding garlic next time or, maybe, saffron. Very good!

This was great served with chicken. The mint really adds to this dish.

yummy! I always make short grain sticky rice, but i needed a change for an indian dish. This was very tastey! I didn't use any mint, however, because that just didn't sound appealing to me AT ALL. I used frozen corn because we had in in the freezer. Yum!

Pretty different & interseting. Thanks.

All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe! The idea of the mint is awesome.

This was excellent and so easy to make! Great as a leaftover too!