Hot Buttered Corn Rice

Name: Hot Buttered Corn Rice
Prep time: 7 min
Cook time: 12 min
Total time: 29 min
Yield: 4
Cuisine: Western
Ingredients: 50 g (4 tbsp) unsalted butter, divided; 3 cloves garlic cloves, big, finely minced; a garlic press can be used; 2 cups corn, frozen, no need to thaw, or fresh kernels; ¼ tsp cooking salt or kosher salt; pinch pepper; 1 cup long-grain rice, uncooked, not rinsed; 1½ cups chicken stock, low-sodium; add 2 tbsp extra if using fresh corn; 2 stems green onion stems, finely sliced

Buttered corn rice with green onion and pepper in a cooking pot. — Hot buttered corn rice, ready to serve.

Fluffy long-grain rice gets a buttery, garlicky boost with sweet corn. Serve this easy side hot with your favorite main.

By Cookin' KitchenOctober 11, 2026

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Total: 29 minutes
Servings: 4 servings

Prep: 7 minutes
Cook: 12 minutes
Rest: 10 minutes
Total: 29 minutes
Servings: 4

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Recipe

Hot Buttered Corn Rice

Fluffy long-grain rice gets a buttery, garlicky boost with sweet corn. Serve this easy side hot with your favorite main.

Cookin' · https://cookin.club/recipes/hot-buttered-corn-rice

Prep: 7 minutes
Cook: 12 minutes
Rest: 10 minutes
Total: 29 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

50 g (4 tbsp) unsalted butter, divided
3 cloves garlic cloves, big, finely minced; a garlic press can be used
2 cups corn, frozen, no need to thaw, or fresh kernels
¼ tsp cooking salt or kosher salt
pinch pepper
1 cup long-grain rice, uncooked, not rinsed
1½ cups chicken stock, low-sodium; add 2 tbsp extra if using fresh corn
2 stems green onion stems, finely sliced

Equipment

Small pot or large saucepan
Lid
Serving bowl

Instructions

Step 1: Use a small pot or large saucepan about 20–22 cm (8–9 inches) wide.
Step 2: Melt half the butter in the pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt; stir for 2 minutes.
Tip: If using fresh corn, it will not cook through in this time; it will steam with the rice.
Step 3: Add the rice and stir for 30 seconds. Add the stock, remaining salt and pepper. Stir and bring to a simmer, making sure the whole surface is bubbling or rippling. Cover and reduce the heat to medium-low, or low if your stove runs strong.
Step 4: Cook covered for 12 minutes without peeking or stirring. The liquid should be absorbed. Tilt the pot and take a quick look to check.
Step 5: Remove the pot from the stove and let it rest, covered, for 10 minutes.
Tip: Do not skip the rest.
Step 6: Lift the lid and add the remaining butter. Fluff the rice to melt the butter through, then add the green onion and toss.
Step 7: Transfer to a serving bowl and serve hot.

Notes

Storage and substitutions

Refrigerate for up to 3 days or freeze for up to 3 months. Reheat until steamy. Basmati rice works well; medium-grain rice is another option, and short-grain rice will be stickier. Fresh corn can replace frozen corn; add 2 tablespoons extra stock. Drained canned corn also works, though it will be softer.