There is something truly comforting about a warm bowl of buttery, tender rice bursting with sweet corn kernels, and that is exactly what makes this Buttered Corn Rice Recipe an absolute favorite in my kitchen. It’s simple, cozy, and filled with vibrant flavors that dance on your palate with every bite. Whether you’re seeking a side dish that elevates your dinner routine or a quick, satisfying meal on a busy day, this dish delivers that wonderful balance of creamy texture, subtle sweetness, and just the right amount of savory goodness. Let me walk you through the magic behind this recipe that has such a special place on my table.
Ingredients You’ll Need
The beauty of this Buttered Corn Rice Recipe lies in its simplicity. Each ingredient plays a unique role, whether it is the rice providing the fluffy foundation, the corn adding a burst of natural sweetness, or the butter wrapping everything in a rich, silky embrace.
- 2 cups long-grain white rice: This type of rice cooks up fluffy and separates perfectly to absorb flavors without turning mushy.
- 4 cups chicken broth or water: Using chicken broth enriches the dish with savory depth, but water works well for a lighter version.
- 1 1/2 cups sweet corn kernels: Fresh, frozen, or canned (well-drained), corn adds natural sweetness and lovely texture.
- 3 tablespoons unsalted butter: Critical for that velvety finish and mouthwatering aroma that defines this recipe.
- 1 tablespoon olive oil: Used to gently sauté aromatics and give that initial flavor base.
- 1/2 small onion, finely diced: Brings a mild sweetness and depth of flavor when softened.
- 2 cloves garlic, minced: Adds a fragrant punch enhancing the overall taste.
- 1/2 teaspoon salt (or to taste): Balances all flavors to perfection.
- 1/4 teaspoon black pepper: Just a hint of warmth and spice without overpowering.
- 2 tablespoons chopped fresh parsley (optional): A fresh herbal note and lovely color contrast for finishing touches.
How to Make Buttered Corn Rice Recipe
Step 1: Prepare the Rice and Aromatics
Start by rinsing the rice under cold water until it runs clear. This simple step is so important to remove extra starch, ensuring your rice cooks up light and fluffy without clumping. Then, heat the olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Once melted and shimmering, add the finely diced onion and sauté for 2 to 3 minutes until they turn soft and just begin to sweeten. Toss in the minced garlic and cook for a quick 30 seconds until you can smell that irresistible aroma filling your kitchen.
Step 2: Toast the Rice
Add the rinsed rice to your pan and stir it around for about a minute. Toasting the rice like this might seem like a small detail, but it really helps to develop a nuttier, more complex flavor in the final dish. Plus, it gives the grains a delicate coating of butter and oil that elevates their texture.
Step 3: Cook the Rice in Broth
Pour in the chicken broth or water, then season with salt and black pepper. Bring the mixture to a gentle boil, then cover the pan and reduce the heat to low. Let the rice simmer for about 15 minutes. During this time, the rice will absorb all that flavorful liquid and become tender, setting the stage for the sweet corn addition.
Step 4: Add the Sweet Corn
After the initial cooking time, carefully stir in the corn kernels, then cover again and cook for another 5 minutes. This short additional cooking time allows the corn to warm through and release its natural sweetness right into the rice, creating those delightful little pockets of flavor throughout the dish.
Step 5: Finish with Butter and Rest
Once the rice is tender and the liquid absorbed, remove the pan from the heat but keep it covered. Let the rice stand for 5 minutes to steam gently and develop that perfect fluffy texture. Then, fluff the rice with a fork and stir in the remaining 2 tablespoons of butter, allowing it to melt completely and coat every grain. If you’d like, sprinkle some fresh chopped parsley on top for a burst of color and freshness.
How to Serve Buttered Corn Rice Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a few snipped chives add a fresh, vibrant contrast to the buttery richness of this rice. You can also sprinkle a pinch of smoked paprika or shredded mild cheese like Monterey Jack to vary the flavor and presentation.
Side Dishes
This Buttered Corn Rice Recipe pairs wonderfully with grilled chicken, seared salmon, or roasted vegetables, making it a versatile companion to many meals. Its creamy texture and touch of sweetness complement bold, spicy dishes beautifully, so it’s also a great side for Mexican or Cajun-inspired dinners.
Creative Ways to Present
For a fun twist, serve the buttered corn rice inside small bell pepper halves or spoon it into large, sturdy lettuce leaves for a light, handheld option. You can also layer it in a casserole dish mixed with some cheese and bake it into a comforting rice bake that mini gatherings will adore.
Make Ahead and Storage
Storing Leftovers
Cool leftover buttered corn rice quickly, then transfer it to an airtight container and refrigerate. It will stay fresh and flavorful for up to 4 days, making it perfect for quick lunches or dinners later in the week.
Freezing
This recipe freezes well too! Portion the rice into freezer-safe containers or bags, removing as much air as possible. Frozen, it will keep for 2 to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the buttered corn rice gently on the stovetop with a splash of water or broth to bring back its moisture and fluffiness. You can also microwave it, covering the dish with a damp paper towel to avoid drying out, stirring halfway through the reheating time.
FAQs
Can I use brown rice instead of white rice in this Buttered Corn Rice Recipe?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, but remember it requires a longer cooking time, usually about 40 to 45 minutes, and a bit more liquid. Adjust accordingly to get the best results.
Is it necessary to use chicken broth, or can I use water?
While chicken broth adds rich, savory flavor that enhances the dish, water can be used as a substitute for a lighter, vegetarian-friendly version. You might want to add a bit more salt or seasoning if you go with water.
Can I use frozen corn straight from the freezer?
Yes, frozen corn works perfectly in this recipe. Just add it directly to the rice without thawing—it will warm up during the last few minutes of cooking and retain its sweet flavor and fresh texture.
Is this Buttered Corn Rice Recipe suitable for vegetarians?
It is! Just be sure to opt for vegetable broth instead of chicken broth to keep it vegetarian-friendly, and you’ll have a delicious, creamy side dish anyone can enjoy.
What’s the best way to enhance the sweetness of the corn?
A little squeeze of fresh lemon juice just before serving brightens the dish and really makes the natural sweetness of the corn pop without adding sugar. It’s a neat trick to keep in your back pocket!
Final Thoughts
If you’re craving an easy-to-make, crowd-pleasing side that feels like a warm hug on a plate, you absolutely have to try this Buttered Corn Rice Recipe. It’s wonderfully comforting, incredibly flavorful, and flexible enough to fit any meal or occasion. I promise, once you taste it, this dish will become a beloved staple in your cooking rotation too.
Print
Buttered Corn Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Buttered Corn Rice is a comforting and flavorful side dish made by cooking long-grain rice with savory chicken broth, sweet corn kernels, sautéed onions, and garlic, then finished with a generous amount of butter for richness. This simple yet delicious recipe pairs perfectly with a variety of main dishes and brings a lovely balance of creamy, buttery goodness and fresh corn sweetness to your meal.
Ingredients
Rice and Broth
- 2 cups long-grain white rice
- 4 cups chicken broth or water
Vegetables and Aromatics
- 1 1/2 cups sweet corn kernels (fresh, frozen, or canned and drained)
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
Fats and Seasoning
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Optional
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse the rice: Thoroughly rinse the long-grain white rice under cold running water until the water runs clear to remove excess starch and prevent clumping.
- Sauté aromatics: In a large saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Toast the rice: Stir in the rinsed rice and cook for 1 minute, stirring frequently, to lightly toast the grains and enhance the flavor.
- Cook rice: Pour in the chicken broth or water, then add salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer for 15 minutes without lifting the lid.
- Add corn kernels: After 15 minutes, stir in the sweet corn kernels, cover the pot again, and cook for an additional 5 minutes until the rice is tender and all the liquid is absorbed.
- Rest the rice: Remove the saucepan from heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly.
- Finish with butter: Fluff the rice gently with a fork and stir in the remaining 2 tablespoons of unsalted butter until fully melted and combined, giving the dish a rich, creamy texture.
- Garnish and serve: Optionally sprinkle with chopped fresh parsley for a pop of color and freshness. Serve warm as a delicious side dish to your favorite main courses.
Notes
- For a richer, more flavorful dish, use chicken broth instead of water.
- If using brown rice, increase the simmering time as it requires longer to cook.
- A squeeze of fresh lemon juice just before serving enhances the natural sweetness of the corn.
- You can substitute unsalted butter with salted butter if preferred, but be cautious with additional salt.
- Frozen corn kernels should be thawed and drained before adding to avoid excess moisture.
