This is a recipe I made up this weekend because the fresh corn on the cob we purchased was not very sweet. I did not think it would taste good in the salad I usually make slicing the corn kernels off the cobs of leftover corn on the cob. I love short grained brown rice which I try to keep ready to eat in the frig. You can prepare it in many fashions, but the simpliest is to combine in a saucepan:
2 cups short grain brown rice
5 cups water
Cover and bring to a boil. Simmer 45 minutes or until tender.
To make the Lemony Salad, combine in a large bowl in equal or a larger portion of rice:
3 cups Brown Rice
3 cups Fresh Corn off the Cob that has been blanched ( My method for preparing corn on the cob is to bring a large pot of corn that is 1/2 filled with water, covered, to a boil. Turn off the heat and let set, covered, 10 minutes.) Drain. Cool and use a sharp knife to slice off the cob close to the core.
For the marinade, in a small bowl whisk together:
1/4 cup fresh lemon juice
1/3-1/2 cup olive oil
1 teaspoon sea salt
Fold marinade into rice and corn mix. Serve cold or at room temperature.