Japanese Butter Corn (Printer-friendly)

Juicy corn kernels cooked in garlic butter and soy sauce for a savory Japanese 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 - If using fresh corn, carefully cut the kernels from the cob with a sharp knife.
02 - In a large skillet over medium heat, melt the butter until it becomes foamy.
03 - Add the minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add the corn kernels and stir frequently, cooking for 4 to 5 minutes until warmed through and lightly golden.
05 - Pour in the soy sauce and stir well to coat the kernels evenly. Continue cooking for 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 to a serving dish and garnish with chopped scallions and toasted sesame seeds if desired. Serve hot.

# Expert Advice:

01 -
  • Ready in 20 minutes but tastes like you've been cooking all day.
  • Works with frozen corn on a Tuesday night just as beautifully as it does with fresh summer corn.
  • The garlic-butter-soy combination is so addictive you'll find yourself eating it straight from the pan.
02 -
  • Do not brown your garlic; pale and fragrant is the goal, not caramelized or dark, or it turns bitter and dominates the whole dish.
  • The soy sauce needs to mostly evaporate so the corn doesn't end up watery—this is the moment that separates a glossy side dish from a soggy one.
03 -
  • For extra richness without making it heavy, substitute half the butter with a drizzle of toasted sesame oil added at the very end.
  • If you're cooking for a crowd, this scales beautifully—just keep the garlic ratio consistent and don't overcrowd the skillet, or the corn will steam instead of getting those golden edges.
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