Hot Buttered Corn Rice is one of those comforting, simple dishes that instantly hits the spot. I love how the sweetness of corn blends perfectly with the rich, buttery flavor, all nestled in fluffy, warm rice. It’s quick, satisfying, and makes a great side or even a light main dish when I’m in the mood for something cozy and easy.

Why You’ll Love This Recipe

I make this recipe when I want something fast but comforting. It only takes a few ingredients, but the flavor is incredibly rich and satisfying. The combination of sweet corn and savory butter is nostalgic and always feels like a warm hug. I can pair it with grilled meats, stir it into other dishes, or enjoy it on its own. Plus, it’s super kid-friendly and always gets devoured.

Ingredients

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

Cooked white rice (preferably warm, freshly cooked)
Sweet corn kernels (fresh, frozen, or canned)
Butter
Soy sauce (optional, for a savory boost)
Salt
Black pepper
Chopped parsley or green onions for garnish (optional)

Directions

I start by melting the butter in a skillet over medium heat.
I add the corn kernels and sauté them until they’re warmed through and slightly golden at the edges.
I stir in the cooked rice and gently combine everything so the rice is coated in buttery corn goodness.
I season it with salt, pepper, and a splash of soy sauce if I want an extra layer of umami.
I finish by garnishing with fresh parsley or green onions before serving it warm.

Servings and timing

This recipe makes about 3 to 4 servings and takes just 15 to 20 minutes to prepare, especially if the rice is already cooked. It’s a great last-minute dish that comes together with pantry staples.

Variations

I sometimes add grated cheese for a creamy, cheesy version.
I replace white rice with brown rice or quinoa for a healthier twist.
I add a pinch of garlic powder or chili flakes for a spicier kick.
I occasionally stir in a beaten egg while cooking for a fried rice-style version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a small pat of butter and a splash of water to a skillet or microwave-safe bowl to keep the rice moist and flavorful. A quick reheat over medium heat or in the microwave does the trick.

FAQs

Can I use leftover rice for this recipe?

Absolutely. I often use leftover rice from the fridge. I just break up any clumps before adding it to the pan so it heats evenly.

Can I make this with brown rice?

Yes, I substitute brown rice often when I want a bit more texture and fiber. It still pairs beautifully with the buttered corn flavor.

What kind of corn should I use?

I use whatever I have—fresh, frozen, or canned all work. If I’m using canned corn, I make sure to drain it well before cooking.

Is soy sauce necessary?

No, it’s optional. I add it when I want a touch of savory depth, but the dish is still delicious without it.

Can I freeze Hot Buttered Corn Rice?

I don’t recommend freezing it since the texture of rice and corn can change, but storing it in the fridge for a few days works great.

Conclusion

Hot Buttered Corn Rice is a quick, easy, and soul-warming dish I turn to when I need comfort in a bowl. With just a few ingredients and minimal effort, it delivers bold flavor and satisfying texture. Whether I enjoy it as a simple side or a base for something bigger, it’s always a hit at my table.