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.
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.
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
Can I use another type of rice?
Yes, but jasmine rice offers the best texture and flavor. Long-grain white rice is the next best option—just adjust cooking time if needed.
Is this rice spicy?
Not at all! It's mild, buttery, and family-friendly. You can add diced jalapeños if you want to spice things up.
Can I make this ahead of time?
Yes! This Mexican butter rice with corn reheats well. Store in an airtight container in the fridge for up to 4 days.
Can I use fresh or frozen corn?
Absolutely. Just cook it slightly before adding to the rice mixture.
If you love this side dish, you might also enjoy my flavorful Mexican Red Rice a tomato-infused classic that’s just as easy and delicious.
Frequently Asked Questions
Rinse it well and toast it briefly before adding the liquid, so the grains stay light and separate.
Absolutely. Frozen or fresh both work. Just stir it in so it warms through and stays sweet and tender.
Yes, it keeps for up to 4 days and reheats nicely with a splash of broth or water.
This mild, buttery rice is lovely alongside saucy dishes like carne en salsa, enchiladas, or grilled chicken.
Mexican White Rice With Corn
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!
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