Japanese butter corn sauté (Printable version)

Sweet corn cooked in garlic butter and soy sauce for a savory Japanese-style side.

# What You’ll Need:

→ Vegetables

01 - 4 ears fresh corn, husked (or 3 cups frozen corn kernels, thawed)

→ Dairy

02 - 2 tablespoons unsalted butter

→ Aromatics

03 - 2 cloves garlic, finely minced

→ Seasonings

04 - 1½ tablespoons soy sauce
05 - ½ teaspoon freshly ground black pepper
06 - Pinch of sea salt (optional)

→ Garnish

07 - 1 tablespoon chopped scallions
08 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Using a sharp knife, carefully cut fresh corn kernels from the cob. If using frozen, ensure they are fully thawed.
02 - Heat a large skillet over medium heat and melt the unsalted butter until foamy.
03 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add corn kernels to the skillet and cook, stirring frequently, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in the soy sauce and stir thoroughly to coat the corn evenly. Continue cooking for 1 to 2 minutes until most of the liquid evaporates.
06 - Season with freshly ground black pepper and a pinch of sea salt to taste.
07 - Transfer to a serving dish and top with chopped scallions and toasted sesame seeds if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, making it perfect for nights when you need something delicious without the fuss.
  • The combination of sweet corn, nutty butter, and umami-rich soy sauce feels like a restaurant-quality side but tastes homemade and honest.
  • It works with fresh or frozen corn, so you can make it year-round without any guilt about seasonality.
02 -
  • Don't skip the step of letting the butter foam before adding garlic—this temperature difference is what keeps the garlic from burning while the kernels get their perfect golden char.
  • The corn continues cooking slightly after you add the soy sauce, so remove it from heat when the pan still has a thin glossy layer of sauce rather than waiting for it to completely evaporate.
03 -
  • Brown your butter slightly before adding garlic for a nutty undertone that elevates the whole dish without tasting like anything other than better butter.
  • Keep your heat at medium so everything cooks gently and the kernels get golden without the edges burning or the garlic turning bitter.
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