Skip to main content New<> this month
Get the Allrecipes magazine

Corn and Rice Medley

Rated as 4.47 out of 5 Stars

"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."
Added to shopping list. Go to shopping list.


30 m servings 263
Original recipe yields 5 servings (4 servings)


{{model.addEditText}} Print
  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
  3. In a serving bowl combine cooked rice, corn mixture and mint.

Nutrition Facts

Per Serving: 263 calories; 5.9 50.4 5.7 12 36 Full nutrition

Explore more


Read all reviews 39
  1. 47 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.

Most helpful critical review

this just tasted weird to me and bf agreed but said "weird in a good way".. i DID use dried mint so maybe that's why but i didn't think it was going to make that much of a difference.. this tast...

Most helpful
Most positive
Least positive

Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.

This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added so...

yummy! I always make short grain sticky rice, but i needed a change for an indian dish. This was very tastey! I didn't use any mint, however, because that just didn't sound appealing to me AT AL...

All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe! The idea of the mint is awesome.

I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients.

I sauteed red onion until soft (instead of shallots because that's what I had on hand), added the corn and sauteed for another minute then added rice & water and cooked all together. The starch...

This recipe was great. I did not add butter to the rice and it was great. I also cooked the rice in low-sodium chicken broth for more flavor. Cut shallots to two and did ot add any sugar, sal...

This was a quick and easy side dish. I used brown rice instead of white and since I don't care for mint in savory dishes, I used fresh parsley instead. I also added some garlic. Thanks so muc...

I have to give 4 stars instead of 5 only because I didn't follow all of the recipe. I like to use what I have on hand, so I used a can of mexicorn instead of fresh corn, onion powder instead of ...