Corn and Wild Rice Sauté

August 17, 2026
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Corn and Wild Rice Sauté is a simple side dish that I think deserves a little more attention. Sweet corn, nutty wild rice, and savory sun-dried tomatoes come together with fresh basil for a dish that’s full of texture and summer flavor.

I like recipes like this because they don’t need much fuss to make them feel special. It comes together quickly in one skillet and goes beautifully with grilled chicken, salmon, or just about anything you’re serving for dinner. It’s also a great way to use all that beautiful fresh corn while it’s at its best.

Start by cutting the kernels from the corn. I like to do this over a cutting board or shallow bowl so the kernels don’t end up flying all over the kitchen.

Next, heat the butter and olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, just until it’s fragrant. You don’t want the garlic to brown, so keep an eye on it.

Add the corn, cooked wild rice, and sun-dried tomatoes to the skillet. Sauté everything together until the corn is tender. Young, sweet corn will cook quickly, while older corn may need a few extra minutes.

Once the corn is cooked, stir in the fresh basil and season with salt and freshly ground pepper. The basil goes in at the end so it stays fresh and fragrant.

That’s it! Serve it warm alongside your favorite main dish. It’s an easy summer side that brings a lot of flavor to the table without much work.

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Corn and Wild Rice Sauté

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

6 medium ears corn, preferably white
2 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups cooked wild rice (about 4 ounces uncooked)
3 tablespoons minced, well-drained sun-dried tomatoes in olive oil
1/3 cup minced fresh basil
Salt, to taste
Fresh ground pepper, to taste

Instructions

Cut the kernels from the cobs.

In a large sauté pan or skillet over medium-high heat, melt the butter with the olive oil. Add the garlic and sauté for 30 seconds.

Stir in the corn, cooked wild rice, and sun-dried tomatoes. Sauté until the corn is cooked, about 4 minutes for young, tender corn or up to 8 minutes for older corn.

Stir in the fresh basil and season with salt and freshly ground pepper to taste.

Serve warm as a side dish.