Categories: Sides

Ingredients

• 1 cup dry converted white rice
• 1 tsp. kosher salt
• 1/4 tsp. cayenne
• 1 ear fresh sweet corn, shucked, brushed with olive oil
• 1/4 cup scallion greens
• 1 tbsp. minced lemon zest

Directions

1. Preheat grill to medium-high. Brush grill grate with oil.

2. Cook rice with salt and cayenne as directed.

3. Grill corn, covered, turning occasionally, until charred, 8-10 minutes. When cool enough to handle, cut kernels off cob.

4. Stir scallion greens, zest and corn into rice.

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