Japanese Butter Corn Delight (Printable)

Juicy corn sautéed with garlic butter and soy sauce for a flavorful Japanese side dish.

# 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 (optional)

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

# How-To Steps:

01 - Using a sharp knife, carefully cut kernels from fresh corn cobs if using fresh; otherwise, thaw frozen kernels.
02 - Heat unsalted butter in a large skillet over medium heat until foamy.
03 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant, ensuring it does not brown.
04 - Incorporate corn kernels and cook, stirring frequently, for 4 to 5 minutes until warmed through and lightly golden.
05 - Pour in soy sauce, stir thoroughly to coat the corn evenly, and cook for 1 to 2 minutes until most liquid evaporates.
06 - Season corn with freshly ground black pepper and a pinch of sea salt to taste.
07 - Transfer to a serving dish, garnish with chopped scallions and toasted sesame seeds if desired, and serve hot.

# Expert Suggestions:

01 -
  • Ready in twenty minutes with zero fussy technique, just good butter and good corn doing what they do best.
  • The soy sauce hits different than you'd expect, turning a simple vegetable into something that tastes like you've been cooking Japanese food for years.
  • Works equally well as a side dish, a ramen topping, or eaten straight from the pan when nobody's looking.
02 -
  • The garlic will burn if your heat is too high or if you let it sit without stirring—thirty seconds is genuinely the limit, and it's better to undershoot than overshoot.
  • Don't let the soy sauce fully evaporate or it tastes harsh; you want just enough liquid left to create a glossy coating that clings to the corn.
  • Frozen corn works great, but make sure it's completely thawed and patted dry or you'll end up steaming instead of sautéing.
03 -
  • Cut your corn kernels the day before and store them in the fridge so you can move fast when you're actually cooking—speed keeps the butter at the right temperature.
  • Mince your garlic as fine as you can get it so it distributes evenly and doesn't create harsh spots of flavor.
  • If you're doubling this recipe, don't double the garlic automatically—taste and adjust instead because garlic intensity is personal.
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