Hot Buttered Corn Rice Recipe

Introduction

Hot buttered corn rice is a comforting and flavorful side dish that combines tender rice with sweet, buttery corn. It’s simple to make and perfect for pairing with a variety of main courses. This dish brings subtle garlic and pepper seasoning that enhances the natural sweetness of the corn.

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 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 is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff 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.
3. Step 3: 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.
4. Step 4: Combine the buttered corn mixture with the cooked rice. Stir well to mix evenly. Taste and adjust salt or add extra butter if desired.
5. Step 5: Garnish with chopped green onions or parsley before serving. Add any optional seasonings or cheese if preferred.

Tips & Variations

• Use vegetable broth instead of water for extra flavor in the rice.
• Add grated Parmesan cheese to the final dish for a savory touch.
• Include a pinch of red pepper flakes or smoked paprika for a bit of heat and smokiness.
• Fresh corn is wonderful in season, but frozen or canned corn works well too—just drain canned corn before use.
• Top with fresh herbs like parsley or green onions for freshness and color.

Storage

Store leftover hot buttered corn rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet or microwave, adding a small splash of water or broth to prevent drying out. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but cooking time will be longer—typically around 40-45 minutes simmering. Adjust liquid amounts accordingly and check the package instructions.

Is this recipe suitable for vegans?

To make this dish vegan, replace the butter with a plant-based alternative and use vegetable broth. Skip the Parmesan cheese or use a vegan cheese substitute if adding.

Hot Buttered Corn Rice Recipe

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★★★★★

4.9 from 107 reviews

This Hot Buttered Corn Rice is a comforting and flavorful side dish featuring tender long-grain white rice combined with a savory buttered corn mixture. Infused with garlic, black pepper, and optional add-ins like Parmesan cheese and smoked paprika, this recipe is quick to prepare and perfect for a cozy meal.

• Author: Luna
• 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 the rice, water or vegetable broth, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes until the rice is tender and all the liquid is absorbed. Remove from heat and allow the rice to sit covered for 5 minutes. Fluff the rice with a fork before proceeding.
2. Prepare the Buttered Corn: While the rice is resting, heat a skillet over medium heat and melt the tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the corn kernels and season with black pepper. Cook the mixture for 3 to 5 minutes, stirring occasionally, until the corn is heated through and slightly golden.
3. Combine and Serve: Transfer the buttered corn mixture to the cooked rice and stir thoroughly to evenly combine the flavors. Taste and adjust the seasoning with additional salt or butter if desired. Garnish with chopped green onions or parsley before serving. Optionally, incorporate grated Parmesan cheese, soy sauce, red pepper flakes, or smoked paprika for extra flavor enhancements.

Notes

• Use vegetable broth instead of water for richer flavor.
• Frozen corn works well and should be thawed slightly before cooking.
• Adjust butter quantity to taste for a richer or lighter dish.
• Optional add-ins can be mixed in during the final combining step.
• Leftover rice can be refrigerated and reheated gently with added moisture to prevent drying out.

Keywords: buttered corn rice, buttery corn rice, easy side dish, stovetop rice recipe, corn and rice, comfort food side, garlic butter corn, vegetarian side dish