Name: Hot Buttered Corn Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked white rice (day-old or freshly cooked); 1–2 tbsp butter; 1 cup corn kernels (fresh, canned, or frozen); Salt, to taste; Black pepper, to taste; Optional: 1 clove garlic, minced; 1 tsp soy sauce; Chopped scallions or parsley, for garnish

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Hot buttered corn rice is a simple, satisfying dish that combines fluffy rice, sweet corn, and rich butter for a comforting side that goes with just about anything. I love how the buttery flavor infuses every bite, while the corn adds a pop of sweetness and texture. It’s easy, quick, and always a hit at the table.

Why You’ll Love This Recipe

I love this recipe because it turns basic ingredients into something warm and delicious with almost no effort. It’s kid-friendly, budget-friendly, and endlessly versatile. Whether I’m serving it alongside grilled meats, stir-fried veggies, or just enjoying it on its own with a fried egg on top, it never disappoints. Plus, I usually have everything I need in the pantry or freezer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked white rice (fresh or day-old)
Butter
Corn kernels (fresh, canned, or frozen)
Salt
Black pepper
Optional: garlic, soy sauce, chopped scallions, or parsley for garnish

Directions

I heat a skillet or saucepan over medium heat and add the butter.
Once the butter is melted and bubbling, I add the corn and cook for 2–3 minutes until heated through and slightly golden.
I stir in the rice and break up any clumps, mixing well to combine everything evenly.
I season with salt and pepper, then taste and adjust as needed.
I cook for another 3–4 minutes, stirring occasionally, until the rice is hot and lightly toasted.
I garnish with chopped scallions or parsley before serving, if I want a fresh touch.

Servings and timing

This recipe makes about 4 servings. It takes me just 5 minutes to prep and about 10 minutes to cook, so I can have it on the table in under 15 minutes.

Variations

I sometimes add minced garlic with the butter for extra flavor, or drizzle in a splash of soy sauce for an umami twist. If I want to make it a full meal, I stir in cooked chicken, tofu, or a scrambled egg. I’ve also added cheese for a creamier, richer version that tastes like a corn risotto without the fuss.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a little extra butter or splash of water to loosen it up, or microwave it in short intervals until hot. I don’t recommend freezing it, as the texture of the rice and corn can change.

FAQs

Can I use leftover rice?

Yes, I prefer using day-old rice because it holds up better and doesn’t get mushy when reheated.

What kind of corn works best?

I use whatever I have—frozen, canned, or fresh. Just make sure to drain canned corn and thaw frozen corn before cooking.

Can I make this dairy-free?

Yes, I substitute the butter with plant-based butter or a little olive oil, and it still tastes great.

How do I make it more flavorful?

I like adding garlic, soy sauce, or a pinch of chili flakes for heat. A dash of lemon juice or a sprinkle of Parmesan also adds a nice boost.

Is this good as a main dish?

Absolutely. I top it with a fried egg or mix in protein like grilled shrimp, sausage, or beans to make it more filling.

Conclusion

Hot buttered corn rice is one of those simple pleasures I keep coming back to. It’s quick, hearty, and endlessly adaptable depending on what I have on hand. Whether I serve it as a side or build it into a full meal, it’s always warm, buttery, and comforting—everything I want in a rice dish.