Hot Buttered Corn Rice (Easy, Comforting & Full of Flavor)
This is the kind of simple side dish that makes any meal feel more complete without extra work. Everything happens in one pan, and the corn adds little pops of sweetness in every bite.
It’s also a great “use what you have” recipe: frozen corn, pantry rice, and a quick finish of butter and green onions for freshness.
Table of contents
Why You’ll Love This Recipe
- One pan, minimal cleanup
- Buttery garlic flavor in every bite
- Uses frozen corn (no prep)
- Fluffy rice texture with a quick rest
- Easy side dish for chicken, fish, or veggies
Ingredients
For the buttery corn rice
- Unsalted butter: 4 tbsp (50 g), divided
- Garlic: finely minced (assumption: about 3 large cloves, because a number wasn’t provided)
- Frozen corn: 2 cups (260 g)
- Long grain rice (uncooked, not rinsed): 1 cup (200 g)
- Low-sodium chicken stock/broth: 1 1/2 cups (360 mL)
- Cooking salt: 1/4 tsp (about 1.5 g)
- Black pepper: pinch
To finish
- Green onion stems (scallions): 2, thinly sliced
- Extra butter: optional, to serve
Ingredient Notes & Substitutions
Butter: Use unsalted so you can control salt (especially since broth varies). Salted butter works—just reduce added salt and taste at the end.
Garlic: Mince very finely so it melts into the butter. If you only have garlic powder, use 1/2 tsp.
Frozen corn: No need to thaw; add straight from frozen. Canned corn works too—drain well first.
Rice: Long grain stays fluffy. Avoid short grain/sushi rice here (it turns sticky).
Chicken stock: Low-sodium is best. If using regular broth, cut salt to a pinch and adjust later.
Green onions: If you don’t have them, use chopped chives or a small amount of finely diced white onion.
How to Make Hot Buttered Corn Rice
- Start the butter + garlic
Melt about half the butter in a medium skillet or sauté pan over medium heat. Add the minced garlic and stir for 20–30 seconds (don’t let it brown). - Add corn + rice
Add the frozen corn and stir to coat in the garlicky butter. Add the uncooked rice and stir until the grains look glossy and evenly mixed.
- Pour in broth + season
Pour in the chicken stock. Add salt and a pinch of black pepper. Stir once, then bring to a gentle simmer.
- Cover and cook
Cover with a lid, reduce heat to low, and cook until the liquid is absorbed and the rice is tender ( 15–18 minutes for long grain rice).
- Rest, then finish
Turn off the heat and let the rice rest (covered) for 5 minutes . Fluff with a fork. Stir in the remaining butter and fold in sliced green onions. Taste and adjust salt/pepper if needed.
Expert Tips
- Keep the garlic on medium heat and move it constantly so it doesn’t burn.
- Don’t rinse the rice here—the starch helps the buttery broth cling to the grains.
- Use a tight-fitting lid so the rice steams properly.
- If your pan runs hot, use the lowest heat setting after simmering to prevent sticking.
- Let it rest covered before fluffing—this finishes steaming the center.
- Broth salt levels vary a lot: season lightly, then adjust at the end.
- Want extra buttery flavor? Add a small pat of butter on each serving (optional).
Storage & Freezing
- Fridge: Cool quickly, then store in an airtight container for up to 4 days.
- Freezer: Freeze in a flat layer (zip-top bag or freezer container) for up to 2 months.
- Thawing: Thaw overnight in the fridge, or reheat from frozen gently.
- Reheating: Warm in a skillet or microwave with a splash of water or broth to loosen the grains.
- Food safety note: Rice should be cooled and refrigerated within 2 hours—link out to a USDA leftovers/food safety guide (see outbound link suggestion below).
Variations
- Cheesy: Stir in 1/4 cup grated Parmesan at the end.
- Spicy: Add chili flakes or a pinch of cayenne with the broth.
- Herb-y: Finish with chopped cilantro or parsley.
- Vegetarian: Swap chicken broth for vegetable broth.
- Lime butter: Add lime zest at the end for a brighter finish.
Hot Buttered Corn Rice
Ingredients
Equipment
Method
- Melt about half the butter in a skillet over medium heat. Add the minced garlic and stir for about 20–30 seconds, just until fragrant.
- Add the frozen corn and stir to coat. Add the uncooked rice and stir until the grains are glossy and mixed evenly with the corn.
- Pour in the chicken stock. Season with salt and a pinch of black pepper. Stir once and bring to a gentle simmer.
- Cover, reduce heat to low, and cook until the liquid is absorbed and the rice is tender (assumption: 15–18 minutes).
- Turn off the heat and rest covered (assumption: 5 minutes). Fluff with a fork, then stir in the remaining butter. Fold in the green onions and serve warm.
Nutrition
Video
Notes
- Garlic amount wasn’t provided, so use enough to taste ( about 3 large cloves).
- If your broth isn’t low-sodium, start with less salt and adjust after cooking.
- For extra richness, add a small pat of butter on each serving (optional).
- If the rice looks dry before it’s tender, add 2–3 tbsp water, cover, and cook a few minutes more .
Tried this recipe?
Let us know how it was!FAQs
Yes. Cut kernels from 2 ears of corn (about 2 cups) and sauté them the same way.
Yes—drain well first. Add it with the rice and proceed normally.
Not with the same timing or liquid. Brown rice needs more broth and a longer cook (about 35–45 minutes).
Usually too much liquid or heat too high. Keep the simmer low and measure broth carefully.
The lid may be loose or heat too low. Add 2–3 tbsp water, cover, and cook 3–5 minutes more .
Yes. Cool fast, refrigerate, then reheat with a small splash of broth so it stays fluffy.
Key Takeaways
- Hot Buttered Corn Rice is a simple one-pan dish that combines buttery garlic flavor and sweetness from frozen corn.
- The recipe requires minimal cleanup and uses pantry staples like rice and chicken stock.
- You can customize it with cheese, spices, or herbs, making it versatile for various meals.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- It’s easy to make, with expert tips to ensure fluffy rice and prevent mushiness.
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Estimated reading time: 6 minutes
