1. Rinse and drain the corn kernels.
2. Heat the canola oil in a large saucepan over medium heat, add the rice to the oil, and cook, stirring, for about 1 minute, until the rice turns pale white, then add the corn.
3. Pour in the boiling water and salt to taste and stir to combine.
4. Cover the pan and simmer over low heat for 20 minutes or until there are air holes visible in the cooked rice.
5. Fluff the rice up with a fork and serve.
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