In a medium pot, melt 2 tablespoons of the butter over medium heat. Add the onion and cook until translucent. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the corn kernels and half of the salt, cooking for an additional 2 minutes.

Add the rinsed rice and stir for 30 seconds to coat it with the butter and garlic. Pour in the chicken broth and add the remaining salt and a pinch of black pepper. Bring the mixture to a simmer over medium heat.

Cover the pot, reduce the heat to low, and let it cook for 15 to 20 minutes until the rice is tender and the liquid has been absorbed.

Remove the pot from the heat and let it sit, covered, for 5 minutes.

Stir in the remaining 2 tablespoons of butter until melted. Sprinkle the chopped parsley on top and gently fluff the rice before serving hot.