If you have ever dreamed of a side dish that combines comforting simplicity with a burst of buttery sweetness, then this Buttered Corn Rice Recipe is about to become your new best friend in the kitchen. Imagine fluffy, perfectly cooked white rice enriched with golden butter and sweet corn kernels, each bite a delightful balance of creamy, savory, and naturally sweet flavors. Whether you’re bringing a little sunshine to your weeknight dinners or need a crowd-pleaser for your next gathering, this dish offers an effortless, satisfying way to elevate plain rice into something truly special.
Ingredients You’ll Need
Believe it or not, the magic of this Buttered Corn Rice Recipe comes from a handful of straightforward ingredients that all play a vital role. Each one enhances the final dish, from the savory depth of the broth to the creamy butter and naturally sweet corn that brings the rice to life.
- 1 cup long grain white rice: This variety cooks up light and fluffy, perfect for soaking up all the flavorful additions.
- 2 cups chicken broth or water: Broth adds richness, while water keeps it simple—feel free to choose based on your preference.
- 1 tablespoon olive oil: Used to toast the rice, it introduces a subtle fruitiness and prevents sticking.
- 2 tablespoons unsalted butter: The real star that adds luxurious creaminess and helps bring all the flavors together.
- 1 1/2 cups frozen or fresh corn kernels: Sweet and juicy, these kernels add texture and a bright pop of color.
- 1/2 teaspoon salt: Enhances the natural flavors without overpowering the dish.
- 1/4 teaspoon black pepper: A gentle spice that adds just the right hint of warmth.
- 1/4 teaspoon garlic powder: Adds just enough savory depth without being overwhelming.
- 2 tablespoons chopped fresh parsley (optional): A fresh, herbaceous garnish that lifts the presentation and flavor.
How to Make Buttered Corn Rice Recipe
Step 1: Rinse and toast the rice
Start by rinsing your rice under cold water until the water runs clear; this removes excess starch so your rice doesn’t turn mushy. Next, heat the olive oil and one tablespoon of butter in a medium saucepan over medium heat. Toss in the rice and toast it for 1 to 2 minutes. This simple step unlocks a nutty aroma and gives the grains a slight crunch, which adds wonderful texture once cooked.
Step 2: Simmer the rice
Pour in the chicken broth or water and sprinkle in the salt, black pepper, and garlic powder. Bring everything to a gentle boil, then reduce the heat to low and cover the pan. Let it simmer quietly for 15 to 18 minutes. The rice will soak up the flavorful liquid as it cooks, resulting in tender, perfectly fluffy grains ready to mingle with the corn.
Step 3: Sauté the corn
While the rice simmers, melt the remaining tablespoon of butter in a small skillet over medium heat. Add the corn kernels and sauté them for 3 to 4 minutes until they are warmed through and start to take on a light golden color. This gives the corn a lightly caramelized flavor that perfectly complements the creamy rice.
Step 4: Combine and fluff
When the rice finishes cooking, fluff it gently with a fork to separate the grains. Then, carefully fold in the buttery corn to ensure every bite has that wonderful harmony of textures and flavors. If you have fresh parsley on hand, sprinkle it over the top for a beautiful, fresh finish.
How to Serve Buttered Corn Rice Recipe
Garnishes
The beauty of this Buttered Corn Rice Recipe is that it’s delicious as is, but a few garnishes can make it even more special. Fresh chopped parsley adds a peppery brightness and a lovely splash of green, while a light sprinkling of grated Parmesan cheese can lend a richness that elevates the dish further. For a little extra zing, a twist of lemon zest or a few chili flakes can awaken the flavors without overwhelming the delicate balance.
Side Dishes
This Buttered Corn Rice Recipe plays well with so many mains. It’s a natural partner to roasted chicken or grilled fish, providing a mellow, buttery backdrop that complements rather than competes. Serve it alongside sautéed greens or roasted vegetables for a wholesome, colorful plate. It’s also a fantastic comfort-food companion for chili, stew, or even just a hearty veggie burger.
Creative Ways to Present
For a fun twist, try serving the buttered corn rice in hollowed-out bell peppers or tomato cups, turning a simple side into an eye-catching centerpiece. You can also toss it with some caramelized onions or toasted nuts for added crunch and complexity. Creating little rice-stuffed lettuce wraps with a drizzle of a tangy yogurt sauce can take this humble dish from ordinary to extraordinary at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Buttered Corn Rice Recipe keeps beautifully in the fridge for up to four days when stored in an airtight container. The flavors meld even more after resting overnight, making it an excellent base for quick lunches or last-minute dinners.
Freezing
You can freeze this dish, too. Portion the rice into freezer-safe containers or bags, flatten to remove excess air, and freeze for up to two months. Just remember that the texture of corn may soften a bit upon thawing but the flavor will stay delightful.
Reheating
To bring your Buttered Corn Rice Recipe leftovers back to life, reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out. You can also microwave it covered for a couple of minutes, stirring halfway through. Fluff before serving to refresh the texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice takes longer to cook and requires more liquid, so adjust your cooking time and broth accordingly. The nuttier flavor of brown rice actually pairs wonderfully with the buttery corn.
Is there a vegetarian option for this Buttered Corn Rice Recipe?
Yes! Simply substitute the chicken broth with vegetable broth and you’ll have a fully vegetarian dish that’s still rich and flavorful.
Can I use canned corn instead of frozen or fresh?
You can, but be sure to drain it well to avoid adding extra moisture to the dish. Sauté it briefly to bring out some caramelized flavor and enhance the texture just like you would with fresh or frozen corn.
What can I add to make this recipe more flavorful?
Consider stirring in a tablespoon of grated Parmesan cheese or some finely chopped herbs like basil or chives. A squeeze of fresh lemon juice right before serving adds a lovely brightness that balances the butter.
How do I know when the rice is perfectly cooked?
The rice should be tender but not mushy, with all the liquid absorbed. Fluffing the rice with a fork will help you check the texture; it should separate easily and have a slightly springy bite.
Final Thoughts
This Buttered Corn Rice Recipe truly transforms simple ingredients into a comforting, flavorful side that’s both easy and impressive. It’s the kind of dish you’ll reach for again and again when you want something warm, buttery, and just a little bit special. Give it a try—you might just find it becomes a beloved staple in your kitchen, brightening up mealtime and bringing smiles all around.
Print
Buttered Corn Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Buttered Corn Rice is a flavorful and easy-to-make side dish featuring tender long grain rice cooked in chicken broth and combined with buttery, sautéed corn kernels. This simple recipe offers a lovely balance of savory and sweet flavors, perfect for complementing a variety of main courses, and can be made vegetarian by using vegetable broth.
Ingredients
Rice and Seasoning
- 1 cup long grain white rice
- 2 cups chicken broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Butter and Oil
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Corn and Garnish
- 1 1/2 cups frozen or fresh corn kernels
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch, ensuring the final dish is fluffy and not sticky.
- Toast the Rice: In a medium saucepan over medium heat, heat the olive oil and 1 tablespoon of butter. Add the rinsed rice and toast it for 1 to 2 minutes until it’s lightly fragrant, which helps enhance its nutty flavor.
- Cook the Rice: Pour in the chicken broth or water and season with salt, pepper, and garlic powder. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let the rice simmer gently for 15 to 18 minutes until it’s tender and the liquid is fully absorbed.
- Sauté the Corn: While the rice cooks, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Add the corn kernels and sauté them for 3 to 4 minutes, until warmed through and lightly golden, enhancing their sweetness and adding a slight caramelized note.
- Combine and Serve: Once the rice is cooked, fluff it with a fork to separate the grains. Gently stir in the buttery sautéed corn, mixing evenly. Garnish with chopped fresh parsley if desired, and serve the dish warm as a delicious side.
Notes
- Use vegetable broth instead of chicken broth to keep this dish vegetarian.
- For extra richness, stir in a tablespoon of grated Parmesan cheese just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
