In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Once hot, add 2 tablespoons of salted butter and let it melt, swirling the pan to combine. Add 4 cloves of minced garlic and ¼ cup of finely diced white onion, sautéing for about 30 seconds until fragrant and the onion becomes translucent.

Stir in 1½ cups of medium grain rice into the skillet, mixing well to coat it in the buttery mixture. Continue to cook, stirring frequently, for about 5 minutes until the rice turns a light golden color.

Mix in a 10-ounce bag of frozen corn directly into the skillet, ensuring it’s evenly distributed among the rice. Raise the heat to medium while stirring well, allowing the corn to warm through for about 2 minutes.

Carefully pour in 3 cups of boiling water along with 1 tablespoon of chicken bouillon, stirring to combine. Keep the heat at medium until it reaches a full boil.

Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Let the Buttered Corn Rice simmer for 15 minutes undisturbed.

Turn off the heat and leave the skillet covered for an additional 5 minutes. Afterward, uncover and use a fork to fluff the rice gently.