Hot Buttered Corn Rice
A warm and comforting dish that combines buttery rice with sweet corn kernels, perfect for quick weeknight meals or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked jasmine or long-grain white rice Provides a fluffy, aromatic base.
- 1 cup sweet corn kernels Can be fresh, canned, or thawed from frozen.
- 2 tablespoons unsalted butter Adds a rich and creamy texture.
- 2 cloves minced garlic Enhances aroma.
- 1 tablespoon finely chopped onion Optional, adds sweetness.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper For a hint of spice.
- 1/2 teaspoon sugar For a burst of sweetness.
- 1 teaspoon soy sauce Deepens flavor.
- to taste fresh parsley or chopped green onions For garnish.
Instructions
Preparation
- Prepare your ingredients: Ensure your corn is ready by boiling fresh corn until tender, thawing frozen corn, or draining and rinsing canned corn. Reheat any leftover rice.
Cooking
- Melt the butter in a skillet over medium heat. Add the minced garlic and optional chopped onion. Sauté until fragrant.
- Add the corn kernels to the skillet and sauté for about 2-3 minutes. Season with salt, black pepper, and sugar if desired.
- Gently fold the warm rice into the skillet, stirring to combine. Drizzle soy sauce over the top and continue to cook for another 3-4 minutes.
- Remove the skillet from heat. Garnish with fresh parsley or green onions and serve immediately.
Notes
For an extra layer of flavor, add lemon juice or grated Parmesan cheese before serving. Swap soy sauce for tamari for a gluten-free option or add bell peppers or peas for variety.