The rice pilaf part of this comes from Hensperfer and Kaufmanns' Ultimate Rice Cooker Cookbook. I used a Sanyo Fuzzy Logic rice cooker cup). The lemon and wine steams the shrimp nicely while the rice cooks.
Butter Corn in a Jiffy - When ears are just about done, slice 8 tablespoons of unsalted butter, and drop them into the cooking water; stir to melt. The butter will float, and each ear will get an even coating as you remove it from the pot with tongs.