Corn Rice

Our Corn Rice recipe is a delicious mix of corn, butter, jalapeno, green onion, red bell pepper, cilantro, lime juice, lime zest, and basmati rice. Make it with fresh summer corn or frozen all year round.  

This corn rice is a great side dish to serve with grilled chicken and fish or with any of your favorite Mexican favorites.

Why You Will Love This Recipe

• Fresh Flavors. This combo of rice and corn is so delicious. It’s buttery good and the corn is sweet and delicious. It has a hit of jalapeno and red bell pepper, and the lime juice and zest gives this dish a pop of fresh citrus flavor. Our family loves this dish.
• Great For Entertaining. This is a really great rice dish to serve with grilled chicken, fish, kebabs for summer cookouts, as well as all of your Mexican favorites.
• Simple To Make. This rice and corn recipe comes together in about 30 minutes start-to-finish.
• Make It Your Own. You can add more or less jalapeno depending on how much spice you like, and adjust the amount of lime juice and zest. You may want to add more zest – it adds such a bright citrusy flavor to this dish. Or add in chopped tomato or sliced cherry tomatoes, or toss in some black beans.

Corn Rice Recipe Ingredients

• Corn.  Use fresh cut corn from the cob or 1 16-ounce bag of frozen corn. If you use frozen, you’ll want to set it to thaw while you prep the rest of the ingredients.
• Unsalted Butter. Adds a little creaminess and delicious buttery flavor.
• Jalapeno. We add 1 small jalapeno, seeds and stem removed and then minced. 
• Green Onion. A little green onion for a mild onion flavor. You can use red onion if you want a more robust onion flavor.
• Red Bell Pepper. We add red bell pepper for flavor and a nice pop of color.
• Lime Juice AND Zest. We add 2 tablespoons of lime juice and the zest of 1/2 large lime.
• Cilantro. A little cilantro adds flavor. Leave it out if you’re not a fan.
• Seasoning. Salt and ground black pepper for seasoning.
• Basmati Rice. We use basmati rice because we like the flavor, the texture, and how easy it is to make. But you can use long-grain white rice if you like.

Find printable recipe with the measurements below.

How To Make Corn Rice

1. Cook Rice. Add the water, rice, salt and 1 tablespoon butter to a saucepan and stir. Bring the water to a boil over medium-high heat, then reduce heat to low and place a tightly fitted lid on the saucepan. Cook for 12 minutes without stirring or removing the lid. After 12 minutes, take a quick peak and if it looks like the liquid has been absorbed, turn the heat off and remove the saucepan from the heat and set aside Leave the lid on the saucepan and let the basmati rice rest for 12-15 minutes before fluffing with a fork.
2. Cook Corn. Melt 2 tablespoons butter in a skillet and add the jalapeno and red bell pepper and saute for 30 seconds. Add the corn an cook 2-3 minutes stirring a few times until the corn is warmed through. If you are using frozen cron that hasn’t thawed all the way, then cook the corn 3-5 minutes until it is completely thawed and warmed through.
3. Toss Corn and Rice Together. Add the rice to the corn and toss. Sprinkle with fresh cilantro and toss again.
4. Store Leftovers. Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.

Tips For Making The Best Corn Rice

• Don’t rinse the rice first, unless you buy it in bulk and then it will probably have some particles that you’ll definitely want to rinse off. If you rinse the rice first, then reduce the cooking water by 2 tablespoons. 
• Don’t remove the lid while the rice cooks.
• Don’t stir the rice while the rice cooks.
• Let the rice rest for 10-15 minutes before fluffing with a fork.
• Set a timer for 12 minutes so you don’t overcook the rice. Take a quick peak under the lid and if the water has been absorbed, then remove the saucepan from the heat and set aside to rest. The rice will continue to steam cook and absorb any remaining water so it will be nice and fluff.
• Don’t overcook the corn or you’ll cook the flavor right out of it and it can become chewy from the starch. We want the corn to still be a little crisp so you can really taste the sweetness of it.

What To Serve With Corn Rice

• Serve corn rice with grilled fish, kebabs, or chicken like our Grilled Lemon Chicken, Baked Boneless Chicken Thighs, Air Fryer Chicken Thighs, and our Italian Dressing Chicken. You can also serve it with all your favorite Mexican favorites like our Shredded Chicken Tacos, Fried Chicken Tacos, and Ground Turkey Tacos.
• We like to add it to taco bowls, fajita bowls, and burrito bowls instead of plain ol rice. 

More Rice Side Dish Recipes

• Italian Rice
• Vegetable Rice
• Easy Rice Pilaf
• Quinoa Rice
• Homemade Spanish Rice
• Mexican Green Rice

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Yield: 8 Serings

Corn Rice

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Our Corn Rice recipe is a delicious mix of corn, butter, jalapeno, green onion, red bell pepper, cilantro, lime juice, lime zest, and basmati rice. You can make it with fresh summer corn or frozen all year round.  

Ingredients

For the Basmati Rice

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• 1 cup white basmati rice
• 1-1/2 cup water
• 1/2 teaspoon salt
• 1-1/2 tablespoons unsalted butter

For the Corn

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• 2 cups corn kernels, fresh or frozen
• 2 tablespoons unsalted butter, divided
• 1 jalapeno, seeds removed, minced
• 1 small red bell pepper, minced
• 4 green onions, light green and green parts sliced
• 2 tablespoons cilantro, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

1. For the rice, add the water, rice, salt and butter to a saucepan and stir. Bring the water to a boil over medium-high heat, then reduce heat to low and place a tightly fitted lid on the saucepan. Cook for 12 minutes without stirring or removing the lid. After 12 minutes, take a quick peak and if it looks like the liquid has been absorbed, turn the heat off and remove the saucepan from the heat and set aside. Leave the lid on the saucepan and let the basmati rice rest for 12-15 minutes before fluffing with a fork.
2. For the corn, melt 2 tablespoons butter in a skillet and add the jalapeno and red bell pepper and cook for 30 seconds. Add the corn and green onion and cook 2-3 minutes stirring often so the corn is coated with butter and is completely warmed through. If you are using frozen cron that hasn't thawed all the way, then cook the corn 3-5 minutes until it is completely thawed and warmed through. Stir the rice and chopped cilantro into the corn.

Notes

Tips For Making The Best Corn Rice

• Don’t rinse the rice first, unless you buy it in bulk and then it will probably have some particles that you'll definitely want to rinse off. If you rinse the rice first, then reduce the cooking water by 2 tablespoons. 
• Don’t remove the lid while the rice cooks.
• Don’t stir the rice while the rice cooks.
• Let the rice rest for 10-15 minutes before fluffing with a fork.
• Set a timer for 12 minutes so you don’t overcook the rice. Take a quick peak under the lid and if the water has been absorbed, then remove the saucepan from the heat and set aside to rest. The rice will continue to steam cook and absorb any remaining water so it will be nice and fluff.
• Don't overcook the corn or you'll cook the flavor right out of it and it'll turn mushy on you. We want the corn to still be a little crisp so you can really taste the sweetness of it

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 8mgSodium: 210mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.