In a medium pot, melt 2 tablespoons of unsalted butter over high heat. Add 2 minced garlic cloves and sauté for about 15 seconds until fragrant. Stir in 1 cup of frozen corn and a pinch of salt, cooking for 2 minutes until bright and heated through.

Stir in 1 cup of long grain rice, coating it with the butter and corn mixture for about 30 seconds. Add 2 cups of chicken stock and remaining salt, adjusting to taste. Bring to a vigorous simmer.

Reduce heat to low, cover with a tight lid, and cook undisturbed for 12 minutes.

Remove from heat, keep lid on, and let rice rest for 10 minutes.

Fluff the rice with a fork, stir in 2 tablespoons of butter and toss in 2 chopped green onions. Serve warm.