2 tbsp. (1/4 stick) butter
8 green onions, white and green parts chopped separately
1 lg. garlic clove, minced
1 c. corn kernels
4 c. freshly cooked white rice
Salt and freshly ground pepper

Melt butter in heavy large skillet over low heat. Add white part of green onion and garlic and cook until onion is soft, stirring occasionally, about 5 minutes. Stir in corn and cook until tender, about 3 minutes. Stir in rice until well coated with butter. Season with salt and pepper. Turn rice into bowl. Garnish with chopped green onion tops and serve immediately.