Stovetop, Pot (small), Brush, Frying pan
Cook the brown rice according to the package instructions.
Peel & mince the shallot.
Wash & dice the tomato.
Chop the cilantro & mint.
In a small bowl, mix together the shallot, tomato, cayenne (optional), fresh herbs, salt, pepper, a drizzle of oil & juice from half the lime (reserving the other half for garnish).
Brush the corn with olive oil. Season with salt & pepper.
In a pan over medium heat, brown the corn for 2-3 min on each side.
Fluff the rice.
Spoon the rice into serving bowls. Top with the corn & salsa. Garnish with remaining lime wedges. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Corn on the Cob with Tomato-Mint Salsa" contains 561 Energy, 20 g of Fat, 83 g of Carbohydrates, 14 g of Protein, 10 g of Fiber.