Japanese butter corn sauté (Printable Version)

Sweet corn kernels cooked with garlic butter and soy sauce for an easy, flavorful side.

# The Ingredients 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 - 1 1/2 tablespoons soy sauce
05 - 1/2 teaspoon freshly ground black pepper
06 - Pinch of sea salt (optional)

→ Garnish

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

# Step-by-Step Instructions:

01 - Carefully cut the kernels from fresh corn cobs using a sharp knife, or thaw frozen corn kernels.
02 - In a large skillet over medium heat, melt the butter until it becomes foamy.
03 - Add the finely minced garlic and sauté for 30 seconds until aromatic, taking care not to let it brown.
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, stir thoroughly to coat the corn evenly, and cook for an additional 1 to 2 minutes until most of the liquid has evaporated.
06 - Season with freshly ground black pepper and a pinch of sea salt to taste.
07 - Transfer the corn to a serving dish and garnish with chopped scallions and toasted sesame seeds as desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It's ready in 20 minutes flat, perfect when you need something that feels special without the fuss.
  • The butter and soy sauce create this incredible umami-sweet depth that makes even frozen corn taste like summer.
02 -
  • Don't skip the browning step—those golden spots on the kernels are where the sweetness concentrates and caramelizes, making the whole dish come alive.
  • Frozen corn works because it's picked and frozen at peak ripeness, so don't feel bad using it during winter months when fresh corn is a memory.
03 -
  • Cut your corn kernels slightly thicker than you think you need—they shrink as they cook and thinner ones can disappear into the sauce.
  • The soy sauce should bubble and mostly evaporate, concentrating its flavor rather than pooling at the bottom of the dish, so don't rush that final minute of cooking.
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