Hot Buttered Corn Rice Recipe

Introduction

Hot buttered corn rice is a comforting and flavorful side dish that brings together tender rice and sweet corn with a buttery, garlicky twist. It’s quick to prepare and makes a perfect accompaniment to a variety of meals.

Ingredients

• 1 cup long-grain white rice (uncooked)
• 2 cups water or vegetable broth
• ½ tsp salt (adjust to taste)
• 1 tbsp butter (plus more to taste)
• 1 cup sweet corn kernels (fresh, canned, or frozen)
• 1 clove garlic (minced)
• ¼ tsp black pepper
• 1 tbsp chopped green onions or parsley (optional for garnish)
• Optional add-ins:
  • 1 tbsp grated Parmesan cheese
  • 1 tsp soy sauce for umami
  • A pinch of red pepper flakes for heat
  • ¼ tsp smoked paprika for a smoky kick

Instructions

1. Step 1: In a medium saucepan, combine the rice, water or vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
2. Step 2: While the rice cooks, melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the corn kernels and season with black pepper. Cook for 3 to 5 minutes, stirring occasionally, until the corn is heated through and slightly golden.
3. Step 3: Add the buttered corn mixture to the cooked rice and stir well to combine evenly. Taste and adjust the salt or add extra butter if desired. Garnish with chopped green onions or parsley before serving.

Tips & Variations

• Use vegetable broth instead of water to add extra flavor to the rice.
• Try adding grated Parmesan cheese or a splash of soy sauce to enhance the savory notes.
• For a spicy kick, sprinkle in some red pepper flakes or smoked paprika.
• If using frozen corn, thaw it before cooking for best texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust cooking accordingly and keep an eye on the texture.

Can I make this dish vegan?

Absolutely! Substitute the butter with a plant-based margarine or oil and use vegetable broth for cooking the rice.

Hot Buttered Corn Rice Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

Hot buttered corn rice is a comforting and flavorful dish featuring fluffy long-grain white rice combined with a savory buttered corn mixture. Enhanced with garlic, black pepper, and optional garnishes like green onions or parsley, this simple yet delicious recipe makes a perfect side or a light meal.

• Author: Isla
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Rice:

• 1 cup long-grain white rice (uncooked)
• 2 cups water or vegetable broth
• ½ tsp salt (adjust to taste)

For the Corn Butter Mixture:

• 1 tbsp butter (plus more to taste)
• 1 cup sweet corn kernels (fresh, canned, or frozen)
• 1 clove garlic (minced)
• ¼ tsp black pepper
• 1 tbsp chopped green onions or parsley (optional for garnish)

Optional Add-Ins:

• 1 tbsp grated Parmesan cheese
• 1 tsp soy sauce for umami
• A pinch of red pepper flakes for heat
• ¼ tsp smoked paprika for a smoky kick

Instructions

1. Cook the Rice: In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes to steam. Fluff the rice gently with a fork.
2. Prepare the Buttered Corn: While the rice is cooking, heat a skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the corn kernels, season with black pepper, and cook for 3 to 5 minutes, stirring occasionally, until the corn is warmed through and slightly golden.
3. Combine and Serve: Add the buttered corn mixture to the cooked rice and stir well to combine evenly. Taste and adjust seasoning by adding more salt or butter if desired. Garnish with chopped green onions or parsley before serving. Optionally, incorporate Parmesan cheese, soy sauce, red pepper flakes, or smoked paprika to customize flavors.

Notes

• Use vegetable broth instead of water for a richer flavor.
• Frozen corn can be used directly without thawing.
• Adjust butter quantity according to preference for richness.
• Optional spices add extra flavor depth but can be omitted for a milder dish.
• Serve as a side dish with grilled meats or as a vegetarian main course.

Keywords: buttered corn rice, skillet rice recipe, easy side dish, garlic corn rice, comfort food, vegetarian rice dish