Summer Mixed Corn Rice

It’s corn season, and nothing says summer quite like the sweet, juicy bite of fresh corn! This Summer Mixed Corn Rice with Shōyu Butter is my ultimate comfort dish for this time of year. It’s almost like fried rice, but instead of stir frying, everything comes together in a pot or rice cooker. Sweet corn, crispy bacon, and a touch of soy butter make it taste like summer festival food in one bite.

Tip 1: How to Cut Corn Off the Cob (Without the Mess)

Cutting corn kernels off the cob can get messy, but here’s how I do it: Stand the cob vertically on a cutting board or inside a sheet pan to catch the kernels. Use a sharp knife and slice downward to remove the kernels. You can cut straight through the kernels or slice carefully to keep the kernels whole. Don’t throw those cobs away! They’re packed with flavor, which brings me to the next tip.

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Tip 2: Don’t Waste the Cobs—Make Corn Cob “Dashi”
Fresh corn cobs are like hidden flavor bombs. When you cook rice with the cobs, they infuse the grains with a sweet, toasty corn aroma, almost like a natural corn “dashi.” This is why I always cook my rice with the stripped cobs before discarding them. It takes the flavor of this dish to the next level without any extra effort.

Building Flavor: Bacon, Soy Sauce, and Butter

While the rice cooks with the corn cobs, I prepare the toppings. Crispy bacon gives a savory backbone, and the corn kernels get stir-fried with garlic until golden brown. I like to let the soy sauce hit the hot pan so it sizzles and caramelizes slightly, giving that smoky “night market” aroma I remember from summer festivals in Japan. A little butter at the end ties everything together.

For an extra kick, I toss in minced jalapeño (with seeds and pith removed) and finish with a squeeze of lime. It’s the perfect balance of sweet, salty, and bright.

Rice Cooker Hack for Maximum Flavor
Since we’re not frying the rice, I love using the scorch mode on my rice cooker to get that nutty, toasted rice flavor. If your rice cooker has this feature, I highly recommend it. Otherwise, regular cooking works just fine—the magic still comes from the corn cobs.For garnish, I sprinkle cilantro for freshness, but if cilantro isn’t your thing, you can skip it. A squeeze of lime right before serving gives the dish a refreshing pop that wakes up all the flavors.

There are so many vegetables are in season right now and I’m so busy cooking! Corn truly shines when it’s cooked this way—sweet, nutty, and full of flavor. This dish tastes like something you’d get at a summer festival stall, but you can make it in your own kitchen with just a few ingredients.

Make a big batch, serve it family-style, and watch it disappear. Bonus tip: the rice reheats well, and the corn flavor only gets better the next day.

Summer Mixed Corn Rice with Shōyu Butter

Prep time 15 minutes 
Cooking time: 60 min
Total 75 min
Serves 2

Ingredients
2 ears of corn
2 cups rice
6 strips bacon
1 jalapeño, minced (Remove the seeds and pith)
1 clove garlic, minced
1 tablespoon butter
3 teaspoons soy sauce
Salt and pepper as needed
½ lime
Cilantro for garnish (optional)

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Preparation

1. Using a sharp knife, remove the corn kernels from the cobs. Do not discard the cobs.

2. In a rice cooker, add the washed rice and slightly more than 2 cups of water (or fill the inner pot just a bit over the 2-cup line). Place the corn cobs on top, close the lid, and cook. Choose “scorch mode” if your rice cooker has it; if not, cook as usual.

3. In a heavy-bottomed pot or dutch oven, add the sliced bacon and cook over medium heat until crispy. Remove the bacon and set aside.

4. Using the same pan, sauté the minced garlic until fragrant, then add the corn kernels. Stir-fry until golden brown, about 5 minutes. Turn off the heat and stir in 2 teaspoons of soy sauce. Add the jalapeño and cooked bacon.

5. Once the rice is done, remove the corn cobs. Add 3 cups of cooked rice to the pot with the corn and bacon. (Two cups of uncooked rice make roughly 5 to 6 cups of cooked rice, so save the leftovers for later.) Turn the heat back on and mix everything together. Stir in the butter and the remaining 1 teaspoon of soy sauce. Season with freshly ground black pepper, and add salt if needed.

6. Serve the rice in a bowl, sprinkle with cilantro, and finish with a squeeze of lime. Serve hot.
   

Tip:

When cooking bacon, start with a cold pan. This way, the fat renders more effectively, and you’ll get crispier bacon.

For leftover cooked rice, I usually portion and freeze it. It freezes very well.