Brush the corn with 15 ml (1 tablespoon) oil. Grill on all sides. Using a knife, cut off the kernels.
In a saucepan over medium heat, soften the onion in the remaining oil. Add the rice and the corn kernels and continue cooking for about 2 minutes. Add the broth and season with salt and pepper to taste. Bring to a boil, cover, reduce the heat to low and cook until rice is tender, about 25 minutes.
Add the green onion and parsley. Adjust the seasoning.