Why Make This Recipe
Hot Buttered Corn Rice is a delicious side dish that is easy to make and packed with flavor. It combines the sweetness of corn with the richness of butter and garlic, creating a comforting dish that pairs well with many meals. This recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
How to Make Hot Buttered Corn Rice
Ingredients:
- 50 g unsalted butter (divided) (Use half for sautéing and half for tossing.)
- 3 cloves big garlic (finely minced) (Can use garlic press.)
- 2 cups frozen corn (No need to thaw, or use fresh corn kernels.)
- 1/4 tsp cooking salt/kosher salt (Adjust to taste.)
- 1 pinch black pepper
- 1 cup long grain rice (uncooked, not rinsed)
- 1.5 cups low-sodium chicken stock/broth (Plus 2 tbsp extra if using fresh corn.)
- 2 stems green onion (finely sliced) (For garnish.)
Directions:
- In a large skillet, melt half of the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in the frozen corn, salt, and black pepper. Cook for another 3–4 minutes, stirring occasionally.
- Add the uncooked rice to the skillet and mix well.
- Pour in the chicken stock, bringing the mixture to a boil.
- Reduce heat to low, cover, and let simmer for about 18–20 minutes, or until the rice is tender and has absorbed the liquid.
- Remove the skillet from heat and stir in the remaining butter.
- Garnish with sliced green onions before serving.
How to Serve Hot Buttered Corn Rice
Serve Hot Buttered Corn Rice warm as a side dish with grilled chicken, steak, or roasted vegetables. It also makes a great base for a grain bowl or can be enjoyed on its own.
How to Store Hot Buttered Corn Rice
To store leftover Hot Buttered Corn Rice, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm it in a skillet with a splash of water or in the microwave until heated through.
Tips to Make Hot Buttered Corn Rice
- For extra flavor, consider adding herbs like parsley or cilantro before serving.
- If you like a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.
- Remember to taste and adjust the salt and pepper to your liking.
Variation
You can easily customize this recipe by adding other vegetables, such as diced bell peppers or peas. For a cheesy twist, sprinkle grated cheese on top right before serving.
FAQs
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn. Just add an extra 2 tablespoons of chicken stock.
Is there a vegetarian option for chicken stock?
Absolutely! You can replace chicken stock with vegetable broth for a vegetarian version.
Can this recipe be made in a rice cooker?
Yes, you can make this in a rice cooker. Just add all ingredients to the cooker, stir, and cook according to your rice cooker’s instructions.
Hot Buttered Corn Rice
Ingredients
For the Corn Rice
- 50 g unsalted butter, divided Use half for sautéing and half for tossing.
- 3 cloves big garlic, finely minced Can use garlic press.
- 2 cups frozen corn No need to thaw, or use fresh corn kernels.
- 1/4 tsp cooking salt/kosher salt Adjust to taste.
- 1 pinch black pepper
- 1 cup long grain rice, uncooked Not rinsed.
- 1.5 cups low-sodium chicken stock/broth Plus 2 tbsp extra if using fresh corn.
- 2 stems green onion, finely sliced For garnish.
Instructions
Cooking
- In a large skillet, melt half of the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in the frozen corn, salt, and black pepper. Cook for another 3–4 minutes, stirring occasionally.
- Add the uncooked rice to the skillet and mix well.
- Pour in the chicken stock, bringing the mixture to a boil.
- Reduce heat to low, cover, and let simmer for about 18–20 minutes, or until the rice is tender and has absorbed the liquid.
- Remove the skillet from heat and stir in the remaining butter.
- Garnish with sliced green onions before serving.