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Rice with Corn (Arroz con Elote)

1 Tbs (15 ml) vegetable oil
1 cup (250 ml) long-grain rice
2 cups (500 ml) water
2 ears fresh corn, shucked
1 Tbs (15 ml) butter
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and add the rice.
Cook, stirring frequently, until the rice is opaque and lightly
browned, about 5 minutes. Add the water, stir once, and bring
to a boil. Reduce the heat to low and simmer covered until the
rice is tender and the water is absorbed, 15 to 20 minutes.
Fluff the rice with a fork. Meanwhile, cook the corn in boiling
water until tender, about 3 minutes. Cool under running water
and cut off the kernels (discard the cobs). Add the corn, butter,
cumin, salt, and pepper to the rice and stir to combine. Serves
4 to 6.