Buttered Corn Rice
Sweet corn meets buttery rice and a kiss of garlic for a warm, cozy combo that’s ready in minutes. Buttered Corn Rice goes perfect with anything—or all on its own!
Craving a simple way to dress up steamed rice? This easy Buttered Corn Rice recipe is a delicious upgrade. This homemade rice recipe pairs beautifully with any meal, from weeknight dinners to potlucks and special occasions. It’s so good that everyone will want seconds! The best part? It comes together with just a few simple ingredients and far less effort than you’d expect. Once you try it, you’ll find yourself coming back to this recipe again and again because it truly goes with any cuisine or dinner.
Craving more? Discover more top-loved rice recipes here.
BUTTERED CORN RICE
Every bite of this corn rice is buttery and rich. The butter and olive oil give the rice comforting flavor, while the sautéed garlic and onion bring that savory kick. Sweet corn kernels add little bursts of freshness and natural sweetness in every spoonful, balancing out the richness of the butter. The chicken bouillon ties it all together with a deep flavor that makes the rice taste like it’s been simmering for hours. Finish off this buttered corn recipe with a sprinkle of parsley or green onions, and you’ll have a side dish that will complement any main course.
Find my expert tips on how to make buttered corn rice below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy Buttered Corn Rice Recipe:
- Quick & Easy-To-Make: Ready in about 30 minutes with minimal prep, making it an effortless weeknight go-to.
- Simple Ingredients, Big Flavor: Just a handful of pantry staples transform into a comforting side dish that pairs perfectly with almost any meal.
- Buttery & Garlicky Goodness: The combination of butter, garlic, and onion creates a rich, savory base that makes every bite irresistible.
- Versatile Side Dish: Serve it alongside grilled chicken, beef, seafood, or enjoy it as a light vegetarian main.
Ingredients
- 1 Tablespoon olive oil
- 3 Tablespoons salted butter
- 4 cloves garlic, minced
- 1/4 cup finely diced white onion
- 1 ½ cups medium grain rice
- 1 bag (10 ounces) frozen corn (no need to thaw first)
- 3 cups boiling water
- 1 Tablespoon chicken bouillon
- Chopped parsley, for garnish (optional)
Instructions
In a large (12-inch) skillet, add the oil and melt the butter over low heat. Stir in the garlic and onion, and sauté for about 30 seconds.
Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.
Bring the mixture to a boil. Once it comes to a boil, reduce the heat back to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.
Once time is up, turn the heat off. Keep the lid on for another 5 minutes. Remove the lid and fluff rice with a fork. Serve and enjoy!
Servings
Serves 4 to 6.
Storage and Reheating
Store leftover buttered corn rice in an airtight container in the refrigerator for up to 2 days.
To reheat, add a splash of water or broth and warm over medium-low heat on the stovetop, or microwave in short intervals until heated through.
Holly’s Tips for The Best Buttered Corn Rice:
- Toast The Rice Well: Let the rice get lightly golden before adding the liquid. This step gives it a nuttier flavor and helps the grains stay fluffy.
- Be Sure To Use Hot Water (or Broth): Adding boiling water (or chicken broth if you want extra flavor) helps the rice cook evenly and prevents it from turning mushy.
- Don’t Lift The Lid: I know it’s so tempting to peek, but keeping the lid on during cooking ensures the steam does its job. Trust me!
- Let It Rest: That extra 5 minutes off the heat with the lid on is key! It finishes the cooking process and makes the rice extra light and fluffy.
- Get Creative: After the rice is fully cooked, stir in a handful of cheese, jalapeños, or even crispy bacon for a fun twist!
- Garnish Generously: Fresh parsley or green onions aren’t just for looks. They add brightness and extra flavor to the rice.
Frequently Asked Questions:
Yes! Fresh corn (cut off the cob) or canned corn (drained) both work well.
Medium-grain rice is recommended for its slightly chewy texture, but you can use long-grain (like jasmine or basmati) for fluffier results, or short-grain for a stickier consistency.
No. You can substitute chicken broth in place of water and bouillon. For a vegetarian version, use vegetable bouillon or broth.
Yes. Store cooled rice in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep the dish moist.
Make sure to fry the rice in the butter and oil until golden before adding liquid. This helps lock in texture and prevents it from becoming overly soft.
Absolutely. After the rice is fully cooked, try adding in cooked peas, carrots, diced bell peppers, or even shredded chicken for a heartier meal.
To make Hot Buttered Corn Rice gluten-free, swap the chicken bouillon for a certified gluten-free option or use gluten-free chicken broth, since most other ingredients are naturally gluten-free. Rice, corn, butter, garlic, onion, and seasonings are safe, so the only adjustment needed is ensuring your bouillon or broth is labeled gluten-free.
Similar Recipes
Craving something similar? My Cilantro Lime Rice is another classic rice recipe.
In the mood for Mexican? This Mexican Rice is bursting with authentic flavor and pairs perfectly with tacos, enchiladas, or fajitas.
Want a takeout favorite at home? Chicken Fried Rice combines classic fried rice flavors with tender pieces of glazed teriyaki chicken.
Craving the taste of the islands? My Hawaiian Fried Rice brings savory diced ham, sweet pineapple, and red bell peppers together for the ultimate tropical side dish.
Hungry for hibachi-style rice at home? Easy Copycat Benihana Fried Rice delivers buttery garlic goodness, crisp vegetables, and fluffy rice straight to your kitchen.
Have you made this Buttered Corn Rice recipe? 🥘
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ButteredCornRice #RiceSideDishes #LifeInTheLofthouse
Buttered Corn Rice
Ingredients
- 1 Tablespoon olive oil
- 3 Tablespoons salted butter
- 4 cloves garlic minced
- ¼ cup finely diced white onion
- 1 ½ cups medium grain rice
- 1 bag (10 ounces) frozen corn (no need to thaw first)
- 3 cups boiling water
- 1 Tablespoon chicken bouillon
- chopped parsley for garnish (optional)
- sliced green onion (optional)
Instructions
- In a large (12-inch) skillet, add the oil and melt the butter over medium-low heat. Add the garlic and onion; sauté for about 30 seconds.
- Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise the heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.
- Bring the mixture to a boil. Once it comes to a boil, reduce the heat to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.
- Once time is up, turn the heat off. Keep the lid on for another 5 minutes. (This step is important!) Remove the lid after 5 minutes and fluff rice with a fork. Serve warm and enjoy!
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This sounds delicious! I’ll be making it to go with pork chops & a small green salad. Will use 2C organic chicken stock & 1C water instead of adding chicken bullion. TY for another great recipe!