Japanese Corn Rice
Japanese Corn Rice (Corn Takikomi Gohan)
When sweet summer corn is in season, this Japanese Corn Rice is one of the easiest ways to enjoy it. With just a handful of ingredients - rice, fresh corn, salt, and soy sauce and butter at last, you can transform an everyday bowl of rice into something naturally sweet, buttery, and incredibly comforting.
In Japan, simple seasonal rice dishes like this are a staple at home. Instead of adding lots of seasonings, we let fresh ingredients shine. The corn releases its natural sweetness as it cooks, making every bite flavorful without much effort.
Whether you're serving grilled fish, fried chicken, or a simple vegetable side dish, this corn rice pairs beautifully with almost any Japanese meal. Best of all, it's made with pantry staples and requires very little prep.
If you're looking for an easy way to make the most of fresh summer corn, this recipe is a must-try.
Why You'll Love This Recipe
Only 4 simple ingredients
Naturally sweet from fresh corn
Easy to make in a rice cooker or clay pot
Perfect for summer corn season
Kid-friendly and freezer-friendly
Great alongside any Japanese meal
Tips for the Best Corn Rice
Fresh summer corn gives the sweetest flavor.
Don't skip the resting time after cooking if possible - it helps the rice become perfectly fluffy.
If your corn is especially sweet, no additional seasoning is needed.
Leftovers freeze beautifully for quick lunches.
RECIPE
Servings: 3-4
Time: 45 min
Ingredients:
1 large corn on the cob, or 2 small ones
2 rice cups rice
400 ml water
1 pinch salt
water
1 tbsp butter
1 tsp soy sauce
Instructions:
Prep the corn
Remove the kernels from the corn by standing the cob upright on a cutting board and slicing downward with a sharp knife.
Prep the rice
Rinse the rice until the water runs mostly clear.
Assemble
Transfer the rice into a rice cooker or clay pot.
Add water (I use 400 ml water for my clay pot cooking, or you follow the rice cooker measurement)
Season with a pinch of salt.
Add the corn kernels.
Cook
Rice Cooker: Cook using the normal white rice setting.
Clay Pot/Stovetop: Bring to a boil over medium-high heat with the lid on. Reduce the heat to low and cook for about 15 minutes. Turn off the heat and let it steam for 10 minutes without opening the lid.
Final touch
Add butter and soy sauce.
Fluff the rice gently with a rice paddle and serve warm.
FAQ
Can I use frozen corn?
Yes. Frozen corn works well when fresh corn isn't in season. No need to thaw before cooking.
Can I use canned corn?
You can, but fresh corn provides the best sweetness and texture. Drain canned corn well before using.
What kind of rice should I use?
Japanese short-grain rice gives the best texture and authentic flavor.
Can I make this in a rice cooker?
Yes! This recipe is perfect for rice cookers and requires almost no extra work.
