Buttered Corn Rice is one of those heartwarming dishes that feels like a cozy hug on a plate. Combining the sweet pop of corn kernels with the luxurious creaminess from melted butter, this recipe turns simple rice into a flavor-packed side that’s perfect alongside just about any main course. Whether you’re whipping it up after a busy day or prepping for a family dinner, Buttered Corn Rice brings such a satisfying, comforting element to the table that everyone will ask for seconds.
Ingredients You’ll Need
To make this Buttered Corn Rice, you’ll only need a handful of straightforward ingredients that come together effortlessly. Each one plays a vital role, whether it’s adding flavor, texture, or even a little burst of color to brighten your plate.
- Long-grain white rice: This is the foundation of the dish, known for its fluffy texture and ability to soak up flavors beautifully.
- Water or chicken broth: Using broth enhances the depth of flavor, while water keeps it light and simple.
- Fresh or frozen corn kernels: The star ingredient adding natural sweetness and a lovely pop in every bite.
- Unsalted butter: Essential for that rich, creamy indulgence that ties the whole dish together elegantly.
- Salt: Balances the sweetness of the corn and brings out all the subtle flavors.
- Black pepper: Adds a mild heat and complexity without overpowering the dish.
- Chopped fresh parsley (optional): A sprinkle of green for freshness and visual appeal.
How to Make Buttered Corn Rice
Step 1: Rinse and Prepare the Rice
Start by rinsing the long-grain white rice under cold running water until the water runs clear. This simple step removes excess starch, preventing the rice from becoming gummy and ensuring each grain stays fluffy and separate once cooked.
Step 2: Bring Liquid to a Boil
In a medium saucepan, bring your choice of water or chicken broth to a rolling boil. Using broth instead of water adds an extra layer of savory flavor, making the Buttered Corn Rice even more delicious.
Step 3: Cook the Rice
Add the rinsed rice along with salt and black pepper to the boiling liquid. Give it a quick stir just once to distribute the seasoning, then reduce the heat to low. Cover the pot tightly and let it simmer gently for about 15 minutes until the rice has absorbed all the liquid.
Step 4: Prepare the Corn
If you’re using fresh corn, sauté it briefly in a small skillet with 1 tablespoon of butter over medium heat. This step softens the kernels and intensifies their natural sweetness. Frozen corn can be thawed and drained, saving you a bit of time while still providing that lovely pop of flavor.
Step 5: Let the Rice Rest
Once the rice has absorbed all the liquid, turn off the heat but keep the pot covered. Letting the rice rest undisturbed for 5 minutes allows it to steam fully, making it tender and perfectly textured.
Step 6: Mix in Butter and Corn
Fluff the rice gently with a fork to separate the grains, then fold in the remaining 2 tablespoons of butter and your prepared corn kernels. This is when the Buttered Corn Rice truly comes alive—the butter melts smoothly into the rice, while the corn adds delightful bursts of sweetness and texture.
Step 7: Garnish and Serve
For a final touch, sprinkle chopped fresh parsley on top if you like. This adds a bright color contrast and a hint of freshness that balances the richness beautifully. Serve your Buttered Corn Rice warm, ready to be enjoyed alongside your favorite dishes.
How to Serve Buttered Corn Rice
Garnishes
A sprinkle of fresh parsley or chives brings a lovely freshness and a pop of color to Buttered Corn Rice. For an extra indulgence, try topping with a dusting of freshly grated Parmesan or a small pat of butter right before serving. These little details elevate the dish from simple to show-stopping.
Side Dishes
Buttered Corn Rice pairs wonderfully with a wide range of mains. Think grilled chicken, roasted pork, or your favorite pan-seared fish. It’s also an excellent match for hearty vegetable stews or even a simple sautéed green vegetable like spinach or kale to round out the meal.
Creative Ways to Present
For a fun twist, try serving Buttered Corn Rice in mini ramekins or even stuffed into bell peppers. You could also mix in some diced roasted red peppers or a sprinkle of smoked paprika for an extra flavor boost and colorful presentation. It’s versatile enough to adapt to a variety of creative culinary ideas.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Buttered Corn Rice into an airtight container and store it in the refrigerator. It will keep well for up to 3-4 days, making it a convenient side dish to bring out when you need a quick meal component.
Freezing
If you want to save it for longer, you can freeze Buttered Corn Rice. Portion it into freezer-safe containers or bags, making sure to remove as much air as possible. Frozen, it can last for up to 2 months without sacrificing much in flavor or texture.
Reheating
When reheating, add a small splash of water, broth, or butter to the rice. Warm it gently in a skillet or microwave to restore its creamy texture and ensure the corn stays tender and tasty. Stir occasionally to heat evenly and bring back that fresh-from-the-pot feeling.
FAQs
Can I use canned corn for this recipe?
Yes, canned corn works fine as long as you drain it thoroughly to avoid adding extra moisture, which could make the rice soggy. Give it a quick rinse too if you want to reduce any overly salty or canned flavor.
Is it possible to make this recipe vegan?
Absolutely! Simply swap out the butter for olive oil or a plant-based margarine, and use water or vegetable broth instead of chicken broth. The dish will still be rich and flavorful without any animal products.
Can I prepare this dish ahead of time?
Definitely. You can cook the rice and corn in advance, then store them separately or combined in the fridge. When ready to eat, reheat gently and add a bit more butter or oil to refresh the creamy texture and bright corn flavor.
What’s the best rice to use for Buttered Corn Rice?
Long-grain white rice is ideal because it cooks up fluffy and light, which complements the creamy butter and sweet corn beautifully. You can experiment with brown rice, but expect longer cooking times and a slightly different texture.
Can I add other vegetables or flavors to Buttered Corn Rice?
Yes! Diced onions or minced garlic sautéed with the corn add a wonderful savory depth. For extra color and nutrition, you might toss in some diced bell peppers, peas, or a handful of chopped herbs like cilantro or basil.
Final Thoughts
If you’re looking for a quick, comforting dish that feels both nostalgic and fresh, give Buttered Corn Rice a try. It’s so easy to prepare yet full of flavor and texture that will brighten any meal. Trust me, once you make it, this lovely buttery, sweet, and fluffy rice will become one of your favorite go-to sides.
Print
Buttered Corn Rice
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Buttered Corn Rice is a comforting and flavorful side dish combining sweet corn kernels with rich, buttery rice. This easy-to-make recipe uses simple ingredients to create a warm, nostalgic dish that pairs perfectly with a variety of main courses.
Ingredients
Main Ingredients
- 1 cup long-grain white rice
- 1 ¾ cups water or chicken broth
- 1 cup fresh or frozen corn kernels
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Rinse the rice: Rinse the rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.
- Boil liquid: In a medium saucepan, bring the water or chicken broth to a rolling boil.
- Cook rice: Add the rinsed rice, salt, and black pepper to the boiling liquid. Stir once, then reduce heat to low, cover with a tight-fitting lid, and let it simmer gently for 15 minutes.
- Prepare corn: If using fresh corn, sauté it briefly in a small skillet with 1 tablespoon of butter over medium heat until tender. For frozen corn, thaw it completely and drain any excess water.
- Let rice rest: Once the rice has absorbed all the liquid, turn off the heat and leave the covered pot to rest for 5 minutes to allow the steam to finish cooking the rice.
- Combine butter and corn: Fluff the rice gently with a fork, then fold in the remaining 2 tablespoons of butter along with the prepared corn kernels, allowing the butter to melt and flavor the rice evenly.
- Garnish and serve: Optionally sprinkle chopped fresh parsley over the dish and serve warm as a delightful side.
Notes
- For a creamier texture, stir in a splash of cream or a small amount of grated cheese when adding the butter.
- You may substitute brown rice; however, adjust cooking time and water amount accordingly.
- Enhance the flavor by adding diced onions or a minced garlic clove sautéed with the corn.
