Step 1

If using fresh corn, run the corn kernels by running your knife down each side of the cob.

Step 2

In a small pot, combine rice, chopped shallot, corn, broth, chili powder, garlic powder, and tomato puree. Mix everything together and place on the stove over medium-high heat. Bring everything to a boil, stir a few times, cover the pot with a lid, and reduce the heat to low.

Step 3

Cook according to your rice package directions, mine took about 40 minutes total, until all the liquid has absorbed and the rice is soft. Stir again so everything is combined and season with salt and pepper to taste.