Butter Corn Rice Recipe

Butter corn rice is a one-pot dish made with sweet corn, rice, everyday seasonings, and butter. It’s an easy way to elevate your rice as a standalone dish or paired deliciously with any meal! 

What is Butter Corn Rice?

Butter Corn Rice is one of those simple dishes that don’t require a long ingredient list to make something delicious. It’s made of tender rice cooked with fresh corn and tossed with plenty of butter. I just love how the butter melts into the warm rice, while the corn adds a subtle pop of sweetness and texture. The classic combination of butter and corn served with rice creates a comforting meal that will keep you coming back for more!

One of the best things about this butter corn rice recipe is how easy it is to prepare. All you need is a handful of pantry staples and minimal cooking time for a quick and simple meal.

Butter Corn Rice Ingredients & Substitutions 

Sweet corn: The corn is the star of the dish, so fresh corn on the cob is ideal for this recipe – and the sweeter the better! While you can use canned corn, the texture of the corn might be softer and slightly mushier than that of fresh corn. If using canned corn, make sure to rinse and drain the corn. 

Rice: I like to use medium-grain rice because I find that it has the perfect amount of starch and stickiness. You could also use short-grain rice if you prefer a stickier texture or long-grain rice if you prefer a drier texture. 

Water: While I kept it simple with water, you could substitute it with your favorite broth. I recommend using low-sodium broth, so you have more control of the salt and flavor. Dashi, chicken, or even seafood broth would be a delicious substitute. 

Low-sodium soy sauce: The soy sauce is added for flavor. I also recommend using low-sodium soy sauce so you can adjust the flavors as you go. Additionally, feel free to adjust the amount added based on your preference. I do suggest reducing the amount of soy sauce added if using broth to balance out the saltiness. If you prefer to skip the soy sauce, I recommend adding a couple of pinches of salt. 

Mirin: Mirin is a rice wine that has subtle sweet and tangy undertones. It’s used to balance the savoriness from the soy sauce. However, this can be omitted if you prefer. 

Unsalted butter: The next star of the dish is the butter. I like using unsalted butter, but salted butter can be used as well. Just be mindful of the amount of soy sauce or salt added if using the salted variety. 

Salt & black pepper: A pinch is all you need. Be sure to make adjustments if you plan on substituting or omitting any of the ingredients above. 

How to Prepare Butter Corn Rice

Step 1: Remove the corn kernels from the cob

Using a knife, cut off the corn kernels from the cob and measure approximately 1 1/2 cups. To do this, place a small bowl upside down in the center of a large plate. Stand the corn on the cob standing upright on top of the upside-down bowl. Use your non-dominant hand to hold the cob on the stem. Then, use your dominant hand to cut off the corn kernels vertically. The large plate will catch the corn kernels. Alternatively, you can substitute it with canned corn, but I highly recommend using fresh corn if possible.

Step 2: Wash and rinse the rice

Wash and rinse the rice until the water runs clear, about 4 times. Drain the rice and transfer it into a heavy-bottomed pot or ceramic pot, like a donabe. 

Step 3: Add seasoning and corn

To the pot, add water, mirin, and a pinch of salt. Mix with a spin until well combined. Carefully place the corn on top of the rice in an even layer. I also like to add the cobs on top to extract more of the corn flavor, but this is optional. 

Step 4: Cook the rice

Cover the pot with a lid, then bring to a boil over medium-high heat. Reduce the heat to low and cook for 12 minutes. Turn off the heat and allow the rice to steam for 10 minutes undisturbed. Do not remove the lid until after 10 minutes or else your rice may be underdone. 

Step 5: Add butter and serve

Right before serving, carefully open the lid. Add butter and ground black pepper on top, then mix everything together until well combined. Serve and enjoy!

Preparation Tips for Butter Corn Rice

• I highly recommend using a heavy-bottomed pot or a ceramic pot, especially if you enjoy the crispy bits of rice at the bottom. If you don’t care for it or you don’t have an appropriate pot, you can definitely make this in the rice cooker as well. 
• Feel free to add your favorite garnishes. Depending on what I have in my pantry, I’ll add chopped scallions or fried shallots before serving. 

Frequently Asked Questions

Can I use canned corn instead of fresh corn? 

Yes, absolutely! If you’re in a time crunch or fresh corn is not in season, you can definitely use canned corn instead. Just keep in mind that canned corn is already cooked, so texturally, it might be slightly mushy. But flavor-wise, it should still be delicious. Just be sure to rinse the corn out of the can and drain it well before using. 

Can I make butter corn rice in advance?

Yes! One of my many great things about this dish is that it is meal-prep friendly and can be made in advance. After the rice is done, simply transfer it into heat-safe serving containers and enjoy throughout the week!

How can I reheat butter corn rice?

The easiest way to reheat butter corn rice is in the microwave for a few minutes until thoroughly warmed. You can also quickly stir-fry it in a pan. 

What can I serve with butter corn rice?

The easiest way to reheat butter corn rice is in the microwave for a few minutes until thoroughly warmed. You can also quickly stir-fry it in a pan. 

More easy and delicious recipes to try

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