Hot Buttered Corn Rice by Cowboychrisdorrah

Ingredients

• 2 cup cooked white or jasmine rice (preferably cooled)
• 1 cup sweet corn kernels (fresh, canned, or frozen)
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika (optional)
• 2 tsp fresh parsley or chives, chopped (optional garnish)

Instructions

1. Heat the butter in a large skillet or sauté pan over medium heat until melted and foamy.
2. Add the chopped onion and cook for 3–4 minutes until translucent and soft.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the corn kernels and cook, stirring occasionally, for 3–4 minutes until warmed through and lightly browned.
5. Add the cooked rice, salt, and pepper, tossing thoroughly to break up any clumps and distribute the butter.
6. Sprinkle with smoked paprika and parsley or chives, then cook for 1–2 minutes to allow flavors to blend before serving.