Corn Rice

Transform your meal with this Corn Rice recipe, using just 5 simple ingredients! Savory, and fresh, this recipe brings a new classic side dish with a delightful, fresh twist.

Rice with corn and butter in a bowl.

You might be thinking that all this is just rice and corn thrown together in a pot, but I can assure you, it isn’t. This corn rice recipe is packed with flavor and only uses a few ingredients to achieve it. Rice and corn by themselves are both very plain-flavored starches. I mean, think about it; when was the last time you had corn or white rice by themselves with no other flavor or additions added to them? Well, by adding a small amount of salt, soy sauce, and butter, it really makes all the difference!

Rice as a side dish is a favorite in my family. If you are looking for more rice side dishes, you have to check out my other favorites, such as my Perfect Rice Pilaf, Yellow Rice Recipe, and Flavorful Spanish Rice!

Why We Love This Recipe

Recipe Ingredients

Bowls with Corn Rice ingredients on a table.
  • Yellow Corn: Adds a sweet, crunchy contrast and a burst of natural sweetness and texture.
  • Soy Sauce: Imparts a rich, umami flavor that deeply seasons the corn.
  • Butter: Offers a creamy, rich finish and depth to the rice and corn.

See the recipe card for full information on ingredients and quantities.

Variations

  • Rice Variations: You can also consider using basmati rice or Jasmine rice as an alternative to white sushi rice. If you want something close to sushi rice, opt for short grain rice as it mimics sushi rice in texture and taste.

How to Make Corn Rice

Step 1: Rinse your rice until the water is no longer cloudy, then cover the rice with cold water and set aside for 30 minutes.

Step 2: After 30 minutes, drain your rice and add it to a large saucepan on the stove top with 2 ½ cups of water. Add in the corn (I used frozen corn that had been thawed to room temperature), Soy Sauce, and Salt and stir together so everything is evenly distributed in the pan.

Step 3: Next, bring the mixture to a boil on the stovetop and let it boil for 3-5 minutes.

Boiling corn on a stovetop.

Step 4: After this, reduce to low heat on a simmer, cover the corn rice, and continue cooking for 15-20 minutes.

Step 5: Then, remove from the heat and let it sit for 5 minutes.

Rice and corn in a pan.

Step 6: Finally, serve with a pat of butter and enjoy!

A bowl with Corn Rice and a pat of butter.

FAQs

Can I cook this corn rice in a rice cooker?

Yes, you can cook Corn Rice in a rice cooker. Simply rinse the rice, add it to the cooker with water, corn, soy sauce, and salt, and start the normal rice cooking cycle.

Can I add other veggies to this corn rice recipe?

Absolutely! Incorporate vegetables like bell peppers, carrots, or peas for added flavor and nutrition. Chop them finely and add them to the corn for a colorful, nutrient-rich dish.

What can I serve with my Corn Rice?

Corn Rice is versatile and pairs well with various cuisines. Its soy sauce flavor complements Asian dishes like my Better Than Takeout Orange Chicken. It’s also an excellent side for proteins such as chicken, fish, steak, or tofu. Additionally, its compatibility with Mexican food makes it a great accompaniment for tacos, enchiladas, or even my Sheet Pan Chicken Fajitas.

Storage Info

STORE the Corn Rice in an airtight container in your fridge for up to 5 days. You can freeze it for up to 3 months; however, the texture may change slightly upon thawing.

To REHEAT, sprinkle a little water over the rice to add moisture, then warm it in the microwave or on the stovetop, stirring occasionally until heated through.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Corn Rice served in a black bowl.

Corn Rice Recipe

Transform your meal with this Corn Rice recipe, using just 5 simple ingredients! Savory, sumptuous, and fresh, this recipe brings a new classic side dish with a delightful, fresh twist.
5 from 4 votes
Pin Rate
Course: Side Dish
Cuisine: American, Japanese
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 218kcal
Author: Andrea
Print Recipe

Ingredients

  • 1 cup white sushi rice
  • 1 cup yellow corn - I use frozen corn
  • 1 Tbsp soy sauce
  • 1 teaspoon salt
  • butter - optional for serving

Instructions

  • Rinse your rice until the water is no longer cloudy, then cover the rice with cold water and set aside for 30 minutes.
  • After 30 minutes, drain your rice and add it to a large saucepan on the stove top with 2 ½ cups of water. Add in the corn (I used frozen corn that had been thawed to room temperature), Soy Sauce, and Salt and stir together so everything is evenly distributed in the pan.
  • Next, bring the mixture to a boil on the stovetop and let it boil for 3-5 minutes.
  • After this, reduce to low heat on a simmer, cover the corn rice, and continue cooking for 15-20 minutes.
  • Then, remove from the heat and let it sit for 5 minutes.

VIDEO

NOTES

STORE the Corn Rice in an airtight container in the refrigerator for up to 5 days. You can freeze it for up to 3 months; however, the texture may change slightly upon thawing.
To REHEAT, sprinkle a little water over the rice to add moisture, then warm it in the microwave or on the stovetop, stirring occasionally until heated through.

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 45g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 558mg | Potassium: 116mg | Fiber: 3g | Sugar: 0.5g | Calcium: 6mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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