Corn rice is a delicious summer treat! All you need is rice, fresh corn, and salt for this easy recipe. The corn kernels cook directly with the rice, so it’s truly a one pot dish. Sweet, savory, and fresh, this rice is the perfect pairing for any meal. Or top it with a fried egg for a great standalone meal ^_^
Why This Recipe Works
This recipe is so easy that you barely need a recipe for it.
It’s just rice, corn, and salt. Cut off the corn kernels and layer it in the rice cooker (you don’t even need to mix the corn with the rice). Then cook!
It’s one of my favorite ways to cook with fresh corn all summer long. We add the corn cob into the rice cooker because it releases extra “juices” and flavor when cooking.
Every bite of rice is studded with sweet and juicy corn. A little bit of salt gives it a nice savory balance.
It’s beautiful, easy, and delicious. What more could you want ^_^
Our rice cooker is our most used kitchen appliance. Nearly every family in Hawaii has a rice cooker. The rice cooker is used so often that it’s always kept on the kitchen counter. Never tucked away in a drawer or hidden in a cabinet.
If you don’t have a rice cooker, you should get one! Options range from affordable (I had a $20 one in my college dorm) to fancy (ones that play a melody when the rice is finished cooking). There are seemingly endless options, so just pick one that works for your budget.
Our favorite rice cooker brand is Zojirushi. They make many different types of rice cookers.
This is the Zojirushi model that we use at home. It is very good and reliable! Plus it looks nice on the countertop.
Here’s what you’ll need to make corn rice:
- Fresh Corn
Now let’s get cooking!
Step by Step Directions
See directions below. I’ve also included a printable recipe card at the bottom of this post.
Clean the rice.
Rinse the rice several times in water until the water runs almost clear. We like to rinse the rice directly in the rice cooker pot – it’s one less thing to wash!
Fill the rice pot with water, go up to the “1 cup rice” line.
Shuck the corn and then cut off the kernels.
Place all the kernels on top of the rice. Do not mix the corn kernels with the rice (or else the rice won’t cook evenly).
Sprinkle the salt on top of the corn kernels.
Pro Tip: I’ve found the best way to cut the kernels from the cob is to hold the corn upright with one hand. Then use your other hand to carefully make long, downward cuts with a good knife. Rotate the corn a little and repeat until you get all the kernels off.
Add corn cob.
Snap the cob in half. Place the two halves on top of the corn kernels.
Note: We snap the cob in half because the whole cob is usually too long to fit in our rice cooker. If the whole thing fits in your rice cooker, then no need to snap it in half.
Cook the rice as you would normally cook rice in the rice cooker. There should be an automatic button setting. And if you’re in a rush, you can use the “quick cook” setting if there is one.
Once the rice is finished cooking, let it sit for 10 minutes before opening the rice cooker.
Remove corn cob.
Open the rice cooker. Remove and discard the corn cobs.
Fluff and eat.
Use a rice paddle to gently fluff up the rice. Portion the rice out into individual serving bowls.
Eat and enjoy ^_^
FAQs and Tips
As always, it’s best fresh but leftovers will keep in the refrigerator for 2-3 days.
You can steam to reheat, or reheat in the microwave.
One very popular variation is adding soy sauce and butter to the rice. It takes the dish to a completely new level.
You need both the soy sauce and butter to make this magic flavor combination happen. I make the soy sauce and butter version when I want a richer and more flavorful rice. I make the original version when I crave a more pure and fresh tasting dish.
To make soy sauce and butter corn rice, follow our same recipe but make three changes. In Step 2, add up to 1 tablespoon of soy sauce with the water. In Step 3, omit the salt. Then in Step 8, add up to 1 tablespoon of butter to the cooked rice. Then fluff, serve and eat!
In addition to the soy sauce and butter corn rice, there are many other variations you can do. Here are a few ideas:
– Adding a 3-inch piece of dried konbu on top of the corn kernels before cooking. This gives the dish a wonderful and light savory note.
– Add a splash of sake to the water to give a subtle touch of sweetness.
– Add chopped green onions to dish. Add this at the very end when you’re fluffing up the rice.
– Finish the rice with freshly ground white pepper or black pepper.
In many recipes you can substitute canned corn, but this one really needs fresh corn. The recipe has really only two ingredients, to the quality of the corn is key!
We love cooking in the rice cooker! It’s pretty amazing how you can prepare a whole meal in just the rice cooker alone. These are some of our favorite rice cooker recipes:
– Chinese Bacon Rice
– Edamame and Hijiki Rice
– Lap Cheong (Chinese Sausage) and Rice
– Turmeric Rice
– Edamame and Nametake Rice
– Scallop (and butter!) Rice
Corn Rice Recipe
See below and enjoy ^_^
- 1 rice cup (or 3/4 regular cup) rice*
- 1 ear of corn
- ½ teaspoon salt
- Rinse the rice several times in water until the water runs almost clear. We like to rinse the rice directly in the rice cooker pot - it's one less thing to wash!
- Fill the pot with water up to the “1 cup rice” line.
- Shuck the corn and then cut off the kernels. Place all the kernels on top of the rice. Do not mix the corn kernels with the rice (or else the rice won't cook evenly). Sprinkle the salt on top of the corn kernels.
- Snap the cob in half and place the two halves on top of the corn kernels.
- Cook the rice as you would normally cook rice in the rice cooker (there should be an automatic button setting).
- Once the rice is finished cooking, let it sit for 10 minutes before opening the rice cooker.
- Open the rice cooker. Remove and discard the corn cobs.
- Use a rice paddle to fluff up the rice. Portion the rice out into bowls. Eat and enjoy ^_^
*For the rice cooker itself, this is the Zojirushi model we use at home.
Most rice cookers come with a rice cup. A "rice cup" is different from a "regular measuring cup."
Rice cup is 180ml. Regular measuring cup is 240ml.
1 rice cup = 3/4 regular cup.
We use Japanese short grain or jasmine rice for this recipe.