Cook the rice in a rice cooker.
In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce to medium-low heat and cook until slightly thickened, about 3 – 5 minutes. Set aside.
In a medium pan over medium heat, add butter. Warm until almost melted. Add corn and saute until heat through. Add ½ the garlic and cook for another 2 minutes. Set aside.
In a medium bowl (that can fit in the skillet and leave 1-inch space around), fill with cooked rice and smooth the top. Set aside.
In a medium pan or cast iron skillet over medium-high heat, heat it until very hot, about 3 – 4 minutes. Lightly brush with a layer of vegetable oil. Add beef and cook until just a little pink left. Season lightly with salt. Add the rest of the garlic and saute for another minute. Move the beef toward the edge and leave the middle part of the skillet empty. Carefully turn the bowl of rice upside down into the empty spot on the skillet. Push down the top of the rice slightly to make a shallow dent. Add the corns and green onion. Sprinkle with generous amount of black pepper. Transfer the skillet to the dining table. Add desired amount of teriyaki sauce. Mix well with a big spoon. Serve immediately.