Mexican White Rice With Corn

Mexican White Rice with Corn (Mexican Butter Rice) is the ultimate comfort side dish simple, buttery, and bursting with flavor! This easy one-pot recipe is perfect for busy weeknights or festive family dinners. Made with jasmine rice, sweet corn, and a touch of garlic and bouillon, it pairs beautifully with any Mexican main. Whether you’re serving enchiladas, tacos, or grilled chicken, this fluffy, savory rice will quickly become a staple on your table.

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Why You’ll Love This Recipe

• Quick and easy – Minimal prep and pantry-friendly ingredients make it perfect for busy nights.
• Comforting flavor – Buttery, garlicky rice with sweet corn and bouillon seasoning is a winning combo.
• Versatile side dish – Pairs beautifully with tacos, grilled meats, or even stuffed into burritos.
• Kid-friendly – Mild, savory flavors that even picky eaters will love.

Ingredients You'll Need?

• 2 tablespoon butter
• ¼ white onion, finely chopped
• 2 garlic cloves, minced
• 2 cups jasmine rice
• 4 cups hot water
• 2 teaspoon chicken bouillon
• 1 teaspoon garlic salt
• 1 can corn, drained

What Each Ingredient Does

• Butter: Adds rich, creamy flavor and helps toast the rice for a nutty base.
• White onion: Brings subtle sweetness and aromatic depth to the dish.
• Garlic cloves: Enhances the savory flavor, making the rice irresistible.
• Jasmine rice: Its fragrant nature and soft texture make it ideal for Mexican white rice with corn.
• Hot water: Ensures the rice cooks evenly and fluffs up nicely.
• Chicken bouillon: Boosts umami and gives the rice that signature savory kick.
• Garlic salt: Seasons the rice while adding another layer of garlicky goodness.
• Canned corn: Adds a pop of sweetness and beautiful color contrast.

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Tips and Tricks for Success

• Use jasmine rice for its fragrance and consistency—it holds up beautifully in this Mexican butter rice with corn.
• Toast the rice thoroughly before adding liquid. This prevents mushiness and enhances the flavor.
• Use hot water rather than cold for even cooking and quicker boil time.
• Let it steam after cooking! The 10-minute rest is key for fluffy, separated grains.
• Customize it by adding chopped jalapeños, fresh cilantro, or lime juice for extra flavor

Frequently Asked Questions

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Mexican White Rice With Corn

Anahi

This is the everyday rice of my childhood, soft and white and studded with sweet corn, the gentle partner to all the bold, spicy dishes around it. My mom kept a pot going so often that the smell of rice steaming is tied, in my memory, to simply being home. With both my parents working long restaurant hours, a dependable side like this was the quiet backbone of our dinners. I make it the same way now. It is humble and easy and it makes any plate feel complete, a soft landing spot for whatever else is on the table.

This buttery Mexican-style rice is pan-toasted for extra flavor and simmered with sweet corn, onion, garlic, and bouillon for a comforting, savory side dish. It's an easy one-pan recipe that's perfect for pairing with tacos, grilled meats, or your favorite Mexican mains.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6 servings

Calories 220 kcal

Ingredients

  

• 2 tablespoon butter
• ¼ white onion chopped
• 2 garlic cloves minced
• 2 cups jasmine rice
• 4 cups hot water
• 2 teaspoon chicken bouillon
• 1 teaspoon garlic salt
• 1 can corn drained

Instructions

 

• Melt the butterIn a large, deep pan or skillet with a lid, melt 2 tablespoons of butter over medium heat. Let it fully melt and begin to slightly bubble — this adds flavor right from the start
• Toast the riceAdd the 2 cups of Jasmine rice to the pan and stir constantly. Fry the rice for 5–7 minutes, or until it becomes lightly golden and aromatic. This toasting step enhances the texture and nutty flavor of the rice.
• Sauté aromaticsOnce the rice is golden, add the finely chopped onion and minced garlic. Continue cooking for 2–3 minutes, stirring often, until the onion turns translucent and the garlic is fragrant but not browned.
• Add corn Stir in the drained can of corn and mix thoroughly so the kernels are evenly distributed throughout the rice mixture.
• Add liquids and seasoningCarefully pour in the 4 cups of hot water. Immediately add 2 teaspoons of chicken bouillon and 1 teaspoon of garlic salt. Stir everything together to dissolve the bouillon and evenly distribute the seasonings.
• Simmer and cookBring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes without lifting the lid. This is key to allowing the rice to cook properly and absorb all the flavor.
• Steam off-heatAfter 15 minutes, turn off the heat completely but leave the lid on. Let the rice sit and steam undisturbed for 10 more minutes. This step ensures every grain is fluffy and fully cooked.
• Fluff and serveRemove the lid and gently fluff the rice with a fork. This helps separate the grains and gives the dish that perfect, light texture. Serve warm and enjoy!

Pro tip: Letting the rice sit covered after cooking helps it finish steaming and keeps the texture tender and fluffy — don’t skip this step!

Keyword arroz blanco, Mexican white rice, rice with corn

Storage and Freezing

Refrigerate in a shallow airtight container within 2 hours and use within 4 days. Freeze in meal-size portions for up to 2 months. Thaw in the refrigerator and reheat to 165°F; add a small splash of water, broth, or milk as appropriate to restore moisture.