Japanese Butter Corn (Print version)

Juicy corn sautéed in butter and seasoned with soy sauce and garlic for a simple, savory 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 - 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

# Directions:

01 - Carefully cut fresh corn kernels from the cob using a sharp knife, or thaw frozen corn.
02 - Heat a large skillet over medium heat and melt butter until foamy.
03 - Add finely minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add corn kernels and stir continuously for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in soy sauce and stir to evenly coat the corn. Cook for an additional 1 to 2 minutes until most liquid evaporates.
06 - Season with freshly ground black pepper and a pinch of sea salt to taste.
07 - Transfer to a serving dish and garnish with chopped scallions and toasted sesame seeds if desired. Serve warm.

# Expert Tips:

01 -
  • Takes less time than boiling water, yet tastes like you've been planning it all day.
  • The soy sauce deepens the corn's natural sweetness in a way that feels like a secret nobody tells you about.
  • Somehow works as a side dish, a snack, or even stirred into rice the next morning.
02 -
  • Garlic burns faster than you think—keep the heat at medium and don't leave it alone even for 30 seconds.
  • Fresh corn makes a noticeable difference, but frozen corn is honest and dependable and there's no shame in using it.
  • The soy sauce needs the heat to reduce slightly or it'll taste one-dimensional and salty instead of deep.
03 -
  • Mince the garlic as small as possible so it melts into the butter instead of sitting in nuggets.
  • Keep the heat steady and medium—rushing with high heat burns things; too low and nothing gets the golden edges that make it taste better.
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