Buttery Corn Rice
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Why settle for plain rice when you can make buttery corn rice instead? This one-pan favorite has been in my back pocket for years — it’s made with simple pantry staples and turns everyday ingredients into a side dish everyone loves.
If you’re anything like me, there’s always frozen corn in the freezer and rice in the cupboard — and this recipe proves those staples deserve more credit. Butter, onion, garlic, soy sauce, and chicken stock turn fluffy basmati rice and sweet corn into a savory, satisfying side that somehow goes with everything.
It’s simple, made in one pot, and packed with balanced flavor: natural sweetness from the corn, umami depth from soy sauce, richness from butter, and fragrant rice to tie it all together. I love that I can make it without a grocery run — just frozen corn (fresh or canned works too), long-grain rice, a few aromatics, broth, black pepper, and a sprinkle of green onions or cilantro to finish. It’s the kind of easy, dependable side you’ll come back to again and again.
What to serve with corn rice
I think the question should be – what can’t you serve with corn rice! This baby is so versatile – the soy sauce makes this corn rice a natural pairing for Asian dishes, yet corn, an iconic ingredient in Mexican cooking, makes it blend with Mexican food, too. One of my favorite parings is this rice with my baked BBQ salmon – if you check it out, you’ll see this rice in the photos.
Two other serving ideas I love are my parmesan crusted roast chicken and my sweet and savory honey glazed salmon. The possibilities are endless!
How to store and reheat corn rice
You’ll want to ensure the corn rice has cooled before storing it in a container, as the steam could create excess moisture. Once it has cooled to room temperature, transfer it to a covered container and store it in the fridge for up to 3 days or in the freezer for 3 months. When reheating, add a splash of stock or water, as it tends to dry out.
Buttery Corn Rice Recipe
Ingredients
- 1 cup basmati rice (see notes)
- 2 tablespoons butter
- ½ medium onion (finely minced)
- 2 cloves garlic (finely minced)
- 1 tablespoon soy sauce (see notes)
- 1 ½ cups chicken stock
- 2 cups frozen corn
- ½ teaspoon black pepper
- ¼ cup EITHER: green onions or cilantro
Instructions
- Put the rice into a fine-mesh sieve and rinse it under cold running water. Set the sieve over a bowl and let it drain while you cook the onion.1 cup basmati rice
- Melt the butter in a medium-sized pot over medium heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and cook for 30 seconds.2 tablespoons butter, ½ medium onion, 2 cloves garlic
- Put the soy sauce into a 2-cup measuring up and then add enough chicken stock to make 1 ½ cups.1 tablespoon soy sauce, 1 ½ cups chicken stock
- Add the rice, stock/soy sauce, corn, and pepper to the pot and bring it to a simmer over high heat.2 cups frozen corn, ½ teaspoon black pepper
- Once it begins to simmer, reduce the heat to low, cover the pot, and let it cook undisturbed for 12 minutes. Remove the pot from the heat (no peaking!) and set it aside for 10 minutes. Fluff the rice with a fork and stir in the cilantro or green onions.¼ cup EITHER: green onions or cilantro
Notes
Nutrition
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