19 Flavorful Recipes with Rice and Corn Delights

Kick off your culinary adventure with these 19 flavorful recipes featuring rice and corn—the ultimate comfort food duo! Whether you’re craving quick weeknight dinners or hearty seasonal favorites, this roundup has something delicious for every home cook. Get ready to discover mouthwatering dishes that will become new staples in your kitchen. Let’s dive in and explore these tasty creations!

Spicy Mexican Rice and Corn Salad

Hang onto your sombreros, folks, because this isn’t your abuela’s rice salad—unless your abuela is a spicy legend who believes corn deserves more than just butter and a prayer. This vibrant fiesta in a bowl brings the heat, the sweet, and everything in between, perfect for when you want to impress at potlucks or just pretend you’ve got your life together for five glorious minutes.

Ingredients

• 1 cup long-grain white rice, rinsed (to avoid gumminess)
• 2 cups water
• 1 tbsp olive oil, or any neutral oil
• 1 cup corn kernels, fresh or frozen (thaw if frozen)
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine 1 cup rinsed long-grain white rice, 2 cups water, and 1 tbsp olive oil.
2. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes—no peeking, or the steam escapes and ruins the fluffiness.
3. Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam further and absorb any residual moisture.
4. Fluff the cooked rice with a fork to separate the grains and prevent clumping, then spread it on a baking sheet to cool completely for about 15 minutes.
5. In a large mixing bowl, combine the cooled rice, 1 cup corn kernels, 1 finely chopped jalapeño, 1/2 diced red onion, and 1/4 cup chopped fresh cilantro.
6. Add 2 tbsp freshly squeezed lime juice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
7. Toss all ingredients gently but thoroughly until evenly coated—overmixing can make the rice mushy, so handle it like a delicate dream.
8. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld and intensify, turning it from good to “can I marry this?” status.

Every bite of this salad is a crunchy, zesty party with fluffy rice, pops of sweet corn, and a kick from the jalapeño that’ll make your taste buds do the cha-cha. Serve it piled high in tortilla bowls for a main dish or alongside grilled chicken to soak up those smoky vibes—either way, it’s the life of the fiesta.

Cheesy Corn and Rice Casserole

Fabulously cheesy, wonderfully comforting, and ridiculously easy—this corn and rice casserole is the cozy hug your dinner table has been begging for. It’s the kind of dish that makes you wonder why you ever bothered with complicated recipes when cheesy perfection was just a few pantry staples away. Get ready to fall in love with your new go-to side (or main—no judgment here!).

Ingredients

– 1 cup long-grain white rice, uncooked (rinsed well to remove excess starch)
– 2 cups frozen corn kernels (no need to thaw—they’ll cook perfectly in the oven)
– 1 ½ cups shredded sharp cheddar cheese (reserve ½ cup for topping)
– 1 cup whole milk (for creaminess; 2% works in a pinch)
– ½ cup sour cream (adds tang and richness)
– 1 large egg, lightly beaten (helps bind the casserole)
– 4 tbsp unsalted butter, melted (for buttery flavor)
– 1 tsp garlic powder (or fresh minced garlic for extra punch)
– ½ tsp smoked paprika (adds a subtle smoky note)
– ½ tsp salt (adjust based on your cheese’s saltiness)
– ¼ tsp black pepper (freshly cracked for best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the rinsed uncooked rice, frozen corn, 1 cup shredded cheddar cheese, whole milk, sour cream, lightly beaten egg, melted butter, garlic powder, smoked paprika, salt, and black pepper.
3. Stir the mixture thoroughly until all ingredients are evenly distributed and the rice is fully coated in the creamy liquid.
4. Pour the mixture into the prepared baking dish and spread it into an even layer using a spatula.
5. Cover the dish tightly with aluminum foil to trap steam, which helps the rice cook through without drying out.
6. Bake at 375°F for 45 minutes, then remove the foil and check if the rice is tender and most liquid is absorbed.
7. Sprinkle the reserved ½ cup shredded cheddar cheese evenly over the top of the casserole.
8. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is fully melted and bubbly with golden edges.
9. Remove the casserole from the oven and let it rest for 5–10 minutes before serving to allow the layers to set.

Unbelievably creamy and packed with sweet corn kernels, this casserole delivers a satisfying chew from the tender rice and a glorious cheesy pull in every bite. Serve it alongside grilled chicken for a classic combo, or scoop it into bowls and top with crispy bacon bits for a decadent twist. Leftovers? They reheat like a dream—if there are any left!

Cajun Rice with Corn and Sausage

Mmm, let’s be real—your taste buds are probably bored of the same old rice dishes and are desperately begging for a flavor fiesta. This Cajun Rice with Corn and Sausage is here to answer their prayers with a spicy, savory party that’ll make your kitchen the hottest spot in town (no, literally, thanks to all that Cajun spice). Get ready to whip up a dish that’s so good, you might just start calling yourself a bayou boss.

Ingredients

– 1 lb smoked sausage, sliced into rounds (or any spicy sausage you love, but smoked adds that extra oomph)
– 1 tbsp olive oil (or any neutral oil, like vegetable or canola, to prevent sticking)
– 1 medium onion, diced (yellow or white works best for sweetness)
– 1 bell pepper, diced (go for red or green for color and mild crunch)
– 2 cloves garlic, minced (fresh is key here, but jarred in a pinch)
– 1 cup long-grain white rice (rinsed to remove excess starch for fluffier results)
– 1.5 cups chicken broth (low-sodium recommended to control saltiness)
– 1 cup frozen corn kernels (thawed or straight from the freezer for convenience)
– 1 tbsp Cajun seasoning (adjust to taste—start mild if you’re spice-shy)
– 1/2 tsp salt (add more later if needed, but this balances the seasoning)
– 1/4 tsp black pepper (freshly ground adds a pop, but pre-ground works too)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
2. Add 1 lb sliced smoked sausage and cook for 4–5 minutes, stirring occasionally, until browned and slightly crispy on the edges.
3. Tip: Don’t overcrowd the skillet—work in batches if needed to get that perfect sear without steaming the sausage.
4. Reduce heat to medium and add 1 diced onion and 1 diced bell pepper, sautéing for 3–4 minutes until softened and fragrant.
5. Stir in 2 minced garlic cloves and cook for 30–60 seconds until aromatic but not browned to avoid bitterness.
6. Add 1 cup rinsed long-grain white rice to the skillet and toast for 1–2 minutes, stirring constantly, until lightly golden to enhance nutty flavor.
7. Pour in 1.5 cups chicken broth, 1 cup frozen corn kernels, 1 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine all ingredients evenly.
8. Tip: Scrape any browned bits from the bottom of the skillet with a wooden spoon—that’s flavor gold for your rice!
9. Bring the mixture to a boil, then immediately reduce heat to low, cover the skillet tightly with a lid, and simmer for 18–20 minutes.
10. Tip: Resist the urge to peek—keeping the lid on traps steam for perfectly cooked rice without sogginess.
11. Remove the skillet from heat and let it stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid and firm up.
12. Fluff the rice gently with a fork to separate grains and distribute the sausage and corn throughout.

But wait, the fun doesn’t stop there—this dish boasts a fluffy, slightly sticky rice texture with pops of sweet corn and smoky sausage that’ll have you scooping up seconds. Serve it piled high in bowls with a side of crusty bread to soak up every last bit of that Cajun-infused goodness, or top it with a fried egg for a breakfast-for-dinner twist that’s downright irresistible.

Corn and Rice Stuffed Bell Peppers

Crisp, colorful bell peppers are basically nature’s edible bowls, just begging to be stuffed with something spectacular. Forget those bland fillings of yesteryear—we’re loading these vibrant vessels with a fiesta of corn and rice that’ll make your taste buds do a happy dance. Get ready to transform humble ingredients into a main dish that’s as fun to make as it is to devour!

Ingredients

– 4 large bell peppers (any color, but rainbow makes it Instagram-worthy)
– 1 cup cooked rice (white or brown, leftover works perfectly)
– 1 cup corn kernels (fresh, frozen, or canned—your call)
– 1/2 cup black beans, rinsed (canned is totally fine)
– 1/2 cup shredded cheddar cheese (or mix it up with Monterey Jack)
– 1/4 cup diced onion (red adds pretty color)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder (adjust to your preferred spice level)
– 1/2 tsp garlic powder (fresh minced works too)
– 1/2 tsp cumin (for that warm, earthy vibe)
– 1/4 tsp salt (start here, add more later if needed)
– 1/4 tsp black pepper (freshly ground if you’re fancy)

Instructions

1. Preheat your oven to 375°F—this gives it time to reach the perfect roasting temperature while you prep.
2. Carefully slice the tops off all 4 bell peppers and remove the seeds and membranes inside.
3. Chop the usable parts of the pepper tops into small pieces and set aside.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Add diced onion and chopped pepper pieces to the skillet, sautéing for 3-4 minutes until they soften.
6. Stir in corn kernels and black beans, cooking for another 2 minutes until heated through.
7. Add chili powder, garlic powder, cumin, salt, and black pepper to the skillet, stirring to coat everything evenly.
8. Mix in the cooked rice until all ingredients are well combined and heated through.
9. Remove the skillet from heat and stir in 1/4 cup of the shredded cheese until melted into the filling.
10. Stand the hollowed bell peppers upright in a baking dish that fits them snugly.
11. Spoon the rice and corn mixture into each pepper, packing it down gently but leaving about 1/4 inch space at the top.
12. Sprinkle the remaining 1/4 cup cheese evenly over the top of each stuffed pepper.
13. Pour 1/4 cup water into the bottom of the baking dish around the peppers to create steam.
14. Bake at 375°F for 25-30 minutes until the peppers are tender when pierced with a fork and the cheese is golden and bubbly.
15. Let the peppers rest for 5 minutes before serving—they’ll be piping hot!

Definitely worth the wait! The peppers emerge tender-crisp, giving way to a fluffy, savory filling where sweet corn pops against earthy rice and beans. Serve these beauties sliced in half for pretty plating, or go full handheld feast—either way, prepare for zero leftovers.

Creamy Rice with Corn and Cheese

Who says comfort food can’t be fancy? This creamy rice with corn and cheese is basically a warm hug in a bowl that decided to put on its party pants—cheesy, dreamy, and ridiculously easy to whip up when you’re craving something cozy without the fuss.

Ingredients

– 1 cup long-grain white rice (rinsed well to remove excess starch)
– 2 cups whole milk (or 2% for a lighter option)
– 1 cup frozen corn kernels (thawed, or fresh off the cob if you’re feeling fancy)
– 1 cup shredded cheddar cheese (sharp for extra zing, mild works too)
– 2 tbsp unsalted butter (or olive oil for a dairy-free twist)
– 1/2 tsp salt (adjust to your liking, but don’t skip it!)
– 1/4 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. Melt the butter in a medium saucepan over medium heat until it’s bubbly and fragrant, about 1 minute.
2. Add the rinsed rice to the pan and stir constantly for 2 minutes to toast it lightly—this deepens the flavor and keeps it from getting mushy.
3. Pour in the milk, salt, and pepper, then bring the mixture to a gentle boil while stirring occasionally.
4. Reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes without peeking (trust the process—lifting the lid lets steam escape and messes with cooking time).
5. Uncover the pan and check if the rice has absorbed most of the milk; it should be tender with just a bit of liquid remaining.
6. Stir in the thawed corn and shredded cheddar cheese until the cheese is fully melted and the corn is heated through, about 2–3 minutes.
7. Remove the pan from the heat and let it sit covered for 5 minutes to thicken up—this rest time makes the texture irresistibly creamy.

Get ready to dive into a bowl of pure bliss: the rice is tender and lush, the corn adds a sweet pop, and the cheese ties it all together like a cozy blanket. Serve it straight from the pot, maybe topped with a sprinkle of fresh herbs or alongside grilled chicken for a meal that feels like a celebration.

Savory Rice and Corn Pancakes

Let’s be real—sometimes you stare into your fridge and wonder if those leftover rice kernels and lonely corn kernels can actually become something magical. Well, grab your spatula, because these savory rice and corn pancakes are about to become your new kitchen superhero, turning pantry staples into crispy, golden perfection that’ll make you feel like a culinary genius without the fuss.

Ingredients

• 2 cups cooked rice (day-old works best for texture)
• 1 cup corn kernels (fresh, frozen, or canned—just drain if using canned)
• 2 large eggs (for binding, or try a flax egg for vegan)
• 1/4 cup all-purpose flour (or gluten-free blend if needed)
• 1/4 cup grated Parmesan cheese (optional, but adds a salty kick)
• 2 tbsp olive oil (or any neutral oil like avocado)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 tsp salt (fine sea salt recommended)

Instructions

1. In a large mixing bowl, combine the cooked rice, corn kernels, eggs, flour, Parmesan cheese, garlic powder, black pepper, and salt.
2. Use a spatula to mix everything until fully incorporated and the mixture holds together when pressed—this ensures even cooking and prevents crumbling.
3. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until it shimmers, which takes roughly 2 minutes.
4. Scoop 1/4 cup of the rice-corn mixture into the skillet, flattening it gently with the back of a spoon to form a pancake about 1/2-inch thick.
5. Cook for 4–5 minutes until the edges are golden brown and crispy—wait for those telltale bubbles to form on the surface before flipping.
6. Carefully flip the pancake using a spatula and cook for another 4–5 minutes until the second side is equally golden and firm to the touch.
7. Transfer the cooked pancake to a plate lined with paper towels to absorb excess oil, which keeps them from getting soggy.
8. Repeat steps 4–7 with the remaining mixture, adding more oil to the skillet if needed to prevent sticking.

Keep these golden delights warm in a low oven (200°F) if making a batch, and serve them stacked high with a dollop of Greek yogurt or drizzled with hot sauce for an extra kick—their crispy exterior gives way to a tender, slightly sweet center that’s downright addictive.

Zesty Rice, Corn, and Black Bean Bowl

Every time I stare into my pantry and see those lonely cans of beans and corn, I hear them whispering, “Make us something fabulous!” Well, today we’re answering their call with this ridiculously easy, flavor-packed bowl that’s basically a fiesta in a dish. Get ready to transform those humble ingredients into your new go-to meal that’s faster than deciding what to watch on Netflix.

Ingredients

• 1 cup long-grain white rice, rinsed (or brown rice for nuttier flavor)
• 1 ¾ cups water (or vegetable broth for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 lime, juiced (about 2 tbsp)
• 1 tsp chili powder (adjust for more heat)
• ½ tsp cumin
• ½ tsp garlic powder
• ¼ tsp salt (add more if needed)
• 2 tbsp fresh cilantro, chopped (optional for garnish)

Instructions

1. Rinse 1 cup of rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 30 seconds until shimmering.
3. Add the rinsed rice to the saucepan and toast for 2 minutes, stirring constantly, until fragrant and lightly golden.
4. Pour in 1 ¾ cups water, bring to a rolling boil, then immediately reduce heat to low and cover with a tight-fitting lid.
5. Simmer the rice for 18 minutes without peeking—this keeps the steam trapped for perfectly fluffy grains.
6. Remove the saucepan from heat and let it stand covered for 5 minutes to allow the rice to finish steaming.
7. Fluff the cooked rice with a fork to separate the grains and prevent clumping.
8. In a large mixing bowl, combine the drained black beans, drained corn, lime juice, chili powder, cumin, garlic powder, and salt.
9. Stir the bean and corn mixture until all ingredients are evenly coated with the spices and lime juice.
10. Gently fold the seasoned bean and corn mixture into the fluffed rice until well combined.
11. Taste and adjust seasoning if desired, then garnish with fresh cilantro if using.

Zesty doesn’t even begin to cover the vibrant kick from the lime and spices against the creamy beans and sweet corn. The rice stays wonderfully separate and fluffy, making each bite a perfect balance of textures. Try piling it into warm tortillas for quick wraps or topping with avocado slices and a dollop of Greek yogurt for a cool contrast.

Corn and Rice Pilaf with Herbs

Unbelievably simple yet secretly sophisticated, this corn and rice pilaf is the side dish that’ll upstage your main course every time. It’s the culinary equivalent of that friend who shows up in jeans but somehow looks more put-together than anyone else in the room. Let’s make some herby, corny magic happen!

Ingredients

– 1 cup long-grain white rice (rinsed until water runs clear)
– 2 cups frozen corn kernels (thawed, or fresh if you’re feeling fancy)
– 1 small yellow onion, finely diced (about ¾ cup)
– 2 cloves garlic, minced (or 1 tsp pre-minced from the jar, no judgment)
– 2 tbsp olive oil (or any neutral oil you have on hand)
– 2 cups chicken broth (vegetable broth works perfectly for plant-based pals)
– ¼ cup fresh parsley, chopped (flat-leaf Italian parsley preferred)
– 2 tbsp fresh dill, chopped (dried works in a pinch, use 2 tsp)
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– ½ tsp salt (adjust based on your broth’s saltiness)
– ¼ tsp black pepper (freshly cracked if you’re feeling extra)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent and softened, stirring occasionally for 4-5 minutes.
3. Add minced garlic and cook until fragrant, stirring constantly for exactly 30 seconds to prevent burning.
4. Stir in rinsed rice and cook for 2 minutes, toasting until grains turn slightly opaque around the edges.
5. Pour in chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
6. Add corn kernels, salt, and black pepper, stirring once to combine all ingredients evenly.
7. Bring mixture to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
8. Simmer for 18 minutes without peeking—resisting the urge to lift the lid ensures perfect steam circulation.
9. Remove pan from heat and let stand covered for 5 minutes to allow rice to finish absorbing liquid.
10. Fluff rice with a fork, then gently fold in chopped parsley, dill, and thyme until herbs are evenly distributed.

Zesty with herbaceous notes and studded with sweet corn jewels, this pilaf delivers fluffy rice grains that refuse to clump together. Serve it alongside grilled chicken for a weeknight win, or pile it into bell peppers for a stunning vegetarian main—either way, prepare for recipe requests!

Southwestern Rice and Corn Fritters

Dare we say these crispy little flavor bombs might just become your new favorite way to use up leftover rice? Southwestern Rice and Corn Fritters are the golden-brown heroes your weeknight dinner deserves, packing just enough spice to make your taste buds do a happy dance without requiring a culinary degree.

Ingredients

• 2 cups cooked white rice, cooled (day-old works best for texture)
• 1 cup corn kernels, fresh or frozen (thawed if frozen)
• 1/2 cup all-purpose flour (or gluten-free blend if needed)
• 2 large eggs, beaten
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced (adjust amount for heat preference)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil for frying (or any neutral high-heat oil)
• 1/4 cup chopped fresh cilantro (optional garnish)

Instructions

1. Combine cooled rice, corn, flour, beaten eggs, red onion, jalapeño, cumin, chili powder, salt, and pepper in a large mixing bowl.
2. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, testing with a drop of batter that should sizzle immediately.
4. Scoop 1/4 cup portions of the rice mixture and gently form into patties about 1/2-inch thick.
5. Carefully place 3-4 patties into the hot oil, being careful not to overcrowd the skillet.
6. Fry for 3-4 minutes until the bottoms are golden brown and crispy.
7. Flip each fritter using a spatula and cook for another 3-4 minutes until both sides are evenly browned.
8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
9. Repeat with remaining mixture, adding more oil if needed and allowing it to reheat between batches.

Keep these golden beauties warm in a 200°F oven while you finish frying the rest. Knockout crispy exteriors give way to tender, flavorful centers that practically beg for a dollop of cool sour cream or zesty avocado crema. Try stacking them burger-style with pepper jack cheese and crisp lettuce for a seriously satisfying handheld meal that’ll have everyone asking for seconds.

Baked Rice with Corn and Chicken

Fancy a dinner that basically cooks itself while you pretend to be a culinary genius? This baked rice with corn and chicken is your golden ticket to effortless weeknight glory—a one-pan wonder that transforms simple ingredients into a comforting masterpiece with minimal fuss and maximum flavor payoff.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts if you prefer leaner)
– 1.5 cups long-grain white rice, rinsed until water runs clear (to avoid gummy results)
– 1 cup frozen corn, thawed (fresh kernels work too if you’re feeling fancy)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (or 1 tsp pre-minced from a jar, no judgment)
– 2 cups chicken broth, low-sodium (or water with 1 tsp bouillon)
– 1 cup shredded cheddar cheese (or Monterey Jack for milder melt)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp smoked paprika (regular paprika works in a pinch)
– 1 tsp dried thyme (fresh thyme sprigs? Even better!)
– 1/2 tsp black pepper (adjust to your spice tolerance)
– 1/2 tsp salt (add more later if needed)

Instructions

1. Preheat your oven to 375°F—this ensures even baking and no sad, undercooked rice.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken pieces in a single layer and cook for 4–5 minutes until browned on all sides but not fully cooked through.
4. Stir in diced onion and minced garlic, sautéing for 3 minutes until fragrant and slightly softened.
5. Sprinkle smoked paprika, dried thyme, salt, and black pepper over the chicken mixture, tossing to coat evenly.
6. Add rinsed rice to the skillet, stirring constantly for 1 minute to toast lightly and absorb flavors.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan for extra depth.
8. Stir in thawed corn, distributing it evenly throughout the mixture.
9. Bring the liquid to a gentle boil, then immediately cover the skillet tightly with a lid or foil.
10. Transfer the skillet to the preheated oven and bake for 25 minutes until rice is tender and liquid is absorbed.
11. Remove the skillet carefully (handle will be hot!) and uncover, fluffing the rice with a fork.
12. Sprinkle shredded cheddar cheese evenly over the top and return to the oven, uncovered, for 5 minutes until melted and bubbly.
13. Let the dish rest off heat for 5 minutes before serving to allow flavors to meld and rice to set.

Yield to that golden, cheesy crust beckoning from the skillet—the rice emerges fluffy yet distinct, each grain embracing smoky paprika and sweet corn bursts. Serve it straight from the pan with a crisp green salad for contrast, or scoop leftovers into tortillas for next-day lunch glory that tastes even better.

Corn and Rice Soup with Vegetables

Crisp autumn days practically beg for a bowl of something warm and wonderful, and this corn and rice soup with vegetables is here to answer that call with a deliciously cozy hug. It’s the kind of effortless, one-pot wonder that turns simple ingredients into a vibrant, soul-soothing meal, perfect for when you want maximum flavor with minimal fuss. Get ready to whip up a pot of pure comfort that’s as cheerful as a fall leaf pile—without any of the raking!

Ingredients

• 1 tbsp olive oil (or any neutral oil, for sautéing)
• 1 medium onion, diced (yellow or white, for sweetness)
• 2 carrots, chopped (about 1 cup, for color and crunch)
• 2 celery stalks, chopped (about 1 cup, for earthy flavor)
• 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works)
• 4 cups vegetable broth (low-sodium, so you control the salt)
• 1 cup corn kernels (frozen or canned, drained and rinsed)
• 1/2 cup long-grain white rice (rinsed, to remove excess starch)
• 1 tsp dried thyme (or 1 tbsp fresh, for herby warmth)
• Salt and black pepper (start with 1/2 tsp salt, 1/4 tsp pepper, adjust later)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion, chopped carrots, and chopped celery, and sauté for 5–7 minutes, stirring occasionally, until the onions are translucent and the vegetables soften slightly.
3. Stir in the minced garlic and cook for 1 minute more, just until fragrant—be careful not to burn it, as garlic turns bitter quickly.
4. Pour in 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
5. Add 1 cup corn kernels, 1/2 cup rinsed rice, and 1 tsp dried thyme, then bring the soup to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the pot, and simmer for 15–18 minutes, or until the rice is tender and has absorbed some of the liquid.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper, then taste and adjust if needed—remember, broths vary in saltiness, so go gradually.
8. Ladle the soup into bowls and serve hot.

A spoonful of this soup delivers a delightful mix of tender rice, sweet corn, and soft veggies in a savory broth that’s both light and satisfying. For a fun twist, top it with a sprinkle of crispy bacon bits or a dollop of sour cream to add richness, or serve it alongside crusty bread for dipping into every last drop. It’s the ultimate cozy meal that’s as versatile as your mood on a chilly evening!

Lemon Herb Rice and Corn Skillet

Unexpectedly delightful and ridiculously easy, this Lemon Herb Rice and Corn Skillet is the weeknight hero your stovetop has been dreaming of. It’s the kind of dish that makes you look like a culinary genius with minimal effort—perfect for those nights when takeout is tempting, but your wallet (and dignity) say otherwise. Get ready to whip up a vibrant, flavor-packed side that might just steal the spotlight from your main course!

Ingredients

– 1 cup long-grain white rice (rinsed well to remove excess starch)
– 1 ½ cups frozen corn kernels (no need to thaw, or use fresh off the cob)
– 2 tablespoons olive oil (or any neutral oil like avocado or canola)
– 3 tablespoons fresh lemon juice (about 1 large lemon, zest it first for extra zing)
– 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
– ½ teaspoon garlic powder (or 2 cloves fresh minced garlic for more punch)
– 2 cups vegetable broth (low-sodium, or sub with chicken broth if preferred)
– Salt to taste (start with ¼ teaspoon and adjust after cooking)
– Fresh parsley for garnish (optional, but adds a pop of color and freshness)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers lightly.
2. Add the rinsed rice to the skillet and toast for 2–3 minutes, stirring constantly, until the grains turn lightly golden and smell nutty—this deepens the flavor and prevents mushiness.
3. Stir in the frozen corn, dried thyme, and garlic powder, cooking for another 1–2 minutes to blend the aromas.
4. Pour in the vegetable broth and lemon juice, then bring the mixture to a lively boil.
5. Once boiling, immediately reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15–18 minutes—no peeking! This keeps the steam trapped for perfectly fluffy rice.
6. After 15 minutes, check if the liquid is fully absorbed and the rice is tender; if needed, cook for 2–3 more minutes until no broth remains.
7. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and firm up slightly.
8. Fluff the rice gently with a fork to separate the grains without crushing them.
9. Season with salt to taste, starting with ¼ teaspoon and adding more if desired.
10. Garnish with fresh parsley just before serving for a bright, herby finish.

Perfectly fluffy with a zesty lemon kick and sweet corn bursts, this skillet dish is a texture lover’s dream. Serve it alongside grilled chicken or pile it into burrito bowls for a fuss-free meal that’s as versatile as it is vibrant—leftovers? Toss them into a salad or stuff peppers for round two!

Curried Rice with Corn and Peas

Yikes, your boring rice routine is about to get a spicy intervention! This curried rice with corn and peas is the flavor party your stovetop has been begging for—think golden turmeric sunshine meets sweet veggie confetti, all dancing in a coconut milk pool. Forget sad, plain grains; we’re building a one-pot wonder that’ll have your taste buds doing the cha-cha.

Ingredients

– 1 cup basmati rice, rinsed until water runs clear (or jasmine rice for floral notes)
– 1 tbsp coconut oil (or any neutral oil, but coconut adds tropical vibes)
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced (use more if you’re fighting vampires)
– 1 tbsp curry powder (mild or hot—your spice tolerance, your rules)
– ½ tsp turmeric powder (for that golden glow-up)
– 1 cup frozen corn kernels, thawed (fresh works if it’s summer superstar season)
– 1 cup frozen peas, thawed (no one wants mushy green pebbles)
– 1¾ cups vegetable broth (low-sodium, so you’re the salt boss)
– ½ cup canned coconut milk, shaken well (full-fat for creaminess)
– ½ tsp salt (adjust later—broth might bring its own)
– 2 tbsp chopped fresh cilantro, for garnish (skip if it tastes like soap to you)

Instructions

1. Rinse 1 cup basmati rice under cold water in a fine-mesh strainer until the water runs clear, about 1 minute, to remove excess starch and prevent gummy rice.
2. Heat 1 tbsp coconut oil in a large skillet or saucepan over medium heat for 1 minute until shimmering.
3. Add 1 small diced yellow onion and cook for 4–5 minutes, stirring often, until translucent and fragrant.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until golden—don’t let it brown or it’ll turn bitter.
5. Sprinkle in 1 tbsp curry powder and ½ tsp turmeric, toasting for 30 seconds to wake up the spices and deepen their flavor.
6. Add the rinsed rice to the skillet and toss to coat evenly with the spiced oil, toasting for 1 minute until lightly fragrant.
7. Pour in 1¾ cups vegetable broth and ½ cup coconut milk, scraping the bottom of the pan to lift any browned bits.
8. Stir in 1 cup corn, 1 cup peas, and ½ tsp salt, then bring the mixture to a boil over high heat.
9. Once boiling, immediately reduce heat to low, cover the pan tightly, and simmer for 15 minutes—no peeking, or steam will escape and ruin the cook!
10. Remove from heat and let the rice rest, covered, for 5 minutes to absorb any residual liquid and fluff up perfectly.
11. Uncover and fluff the rice gently with a fork to separate grains without smashing them.
12. Garnish with 2 tbsp chopped cilantro just before serving.

Whoa, that fluffy rice is speckled with sweet corn and peas, all hugged by a creamy, gently spiced curry sauce that’s bold but not overwhelming. Serve it alongside grilled chicken for a weeknight hero, or stuff it into bell peppers and bake at 375°F for 20 minutes to level up your leftovers game.

Summer Rice Salad with Corn and Avocado

Brace yourselves, salad skeptics—this isn’t your average sad desk lunch. We’re talking about a Summer Rice Salad with Corn and Avocado that’s so vibrant, it might just convince you that salads can actually be exciting (and yes, even crave-worthy). Get ready to toss boredom out the window and dive into a bowl that’s basically summer in edible form!

Ingredients

• 1 cup long-grain white rice, rinsed (or brown rice for a nuttier twist)
• 2 cups water
• 2 ears fresh corn, husked (or 1.5 cups frozen corn, thawed)
• 1 large avocado, diced (choose one that’s slightly firm for easier cubing)
• 1/4 cup fresh lime juice (about 2 limes, or bottled in a pinch)
• 2 tbsp olive oil (or any neutral oil like avocado oil)
• 1/4 cup chopped fresh cilantro (omit if you’re a cilantro-hater)
• 1/2 tsp salt (adjust based on your sodium preferences)
• 1/4 tsp black pepper (freshly cracked adds extra zing)

Instructions

1. Combine 1 cup rinsed rice and 2 cups water in a medium saucepan.
2. Bring the mixture to a boil over high heat, then immediately reduce heat to low and cover the pan.
3. Simmer the rice for 15 minutes, or until all water is absorbed and grains are tender. (Tip: Resist peeking—keeping the lid on ensures even cooking.)
4. Spread the cooked rice in a thin layer on a baking sheet to cool completely, about 20 minutes.
5. While rice cools, preheat a grill or grill pan to medium-high heat (about 400°F).
6. Place 2 husked corn ears directly on the grill grates.
7. Grill corn for 10–12 minutes, turning every 3 minutes, until kernels are lightly charred in spots.
8. Let corn cool for 5 minutes, then carefully slice kernels off the cobs into a large bowl. (Tip: Stand each cob upright in the bowl to catch stray kernels.)
9. Add cooled rice, 1 diced avocado, 1/4 cup lime juice, 2 tbsp olive oil, 1/4 cup cilantro, 1/2 tsp salt, and 1/4 tsp pepper to the bowl with corn.
10. Gently toss all ingredients until evenly combined. (Tip: Fold in avocado last to keep chunks intact for that creamy texture.)

Vividly creamy avocado melds with smoky-sweet corn and zesty lime in every forkful, creating a party of textures from fluffy rice to juicy pops. Serve it scooped into lettuce cups for a low-carb crunch, or heap it alongside grilled shrimp for a meal that screams ‘I’ve got my life together.’ Trust us, this salad is the guest of honor at any summer table—no boring greens allowed!

Garlic Butter Rice with Corn and Mushrooms

Fabulous news for anyone who thinks plain rice is basically edible wallpaper—this garlic butter rice with corn and mushrooms is here to save dinner from monotony. It’s the kind of side dish that shamelessly steals the spotlight, packed with savory, buttery goodness and a pop of sweet corn that’ll make you forget all about that sad, unseasoned rice of yore. Trust me, your taste buds will throw a party, and your skillet will finally feel appreciated.

Ingredients

• 1 cup long-grain white rice, rinsed (to avoid gumminess)
• 2 cups chicken broth, low-sodium (or vegetable broth for a veggie twist)
• 4 tbsp unsalted butter, divided (because everything’s better with butter)
• 2 tbsp olive oil (or any neutral oil, like avocado)
• 3 cloves garlic, minced (fresh is best, but jarred in a pinch)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 1 cup frozen corn, thawed (or fresh kernels if you’re fancy)
• 1 tsp salt (adjust if using regular broth)
• ½ tsp black pepper, freshly ground (pre-ground is fine, but live a little)
• 2 tbsp fresh parsley, chopped (dried in a 1:3 ratio if desperate)

Instructions

1. Heat a large skillet over medium heat and add 2 tablespoons of olive oil, swirling to coat the bottom evenly.
2. Add the sliced mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
3. Push the mushrooms to one side of the skillet and add 2 tablespoons of butter to the empty space, letting it melt completely.
4. Stir in the minced garlic and cook for 1 minute, just until fragrant—don’t let it burn, or it’ll taste bitter.
5. Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly, to give it a nutty flavor and help it absorb the broth better.
6. Pour in the chicken broth, along with the salt and black pepper, and bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes—no peeking, or you’ll let the steam escape!
8. Remove the lid and gently fluff the rice with a fork, then stir in the thawed corn and remaining 2 tablespoons of butter until melted.
9. Fold in the chopped parsley, then let the rice sit off the heat for 2 minutes to allow the flavors to meld.

Let’s be real: this rice is so fluffy and rich, it’s basically a hug in a bowl, with the earthy mushrooms and sweet corn playing nice in every bite. Serve it alongside grilled chicken or pile it into a burrito bowl for a meal that’s anything but boring.

Conclusion

Whether you’re craving comfort food or fresh flavors, these 19 rice and corn recipes offer endless inspiration for easy, delicious meals. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment sharing which dish you loved most and pin this article to your Pinterest boards for future cooking adventures.