Japanese Butter Corn Sauté (Printable Version)

Sweet corn sautéed in garlic butter, finished with soy sauce and garnished for a savory side dish.

# What You 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

# Steps:

01 - If using fresh corn, carefully cut the kernels from the cob with a sharp knife.
02 - Heat a large skillet over medium heat and melt the butter until it becomes foamy.
03 - Add the minced garlic and sauté for 30 seconds until fragrant without browning.
04 - Add the corn kernels and stir frequently, cooking for 4 to 5 minutes until warmed and lightly golden.
05 - Pour in the soy sauce and stir to coat the corn evenly; cook 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, garnish with chopped scallions and toasted sesame seeds if desired, and serve hot.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, leaving you time to handle everything else on the table.
  • The salty-sweet-buttery balance hits differently than plain corn, making people ask for the recipe.
  • Works with frozen corn on a Tuesday night just as well as it does with peak-season fresh corn.
02 -
  • Burnt garlic tastes bitter and ruins the whole thing, so keep your heat at medium and watch it constantly during those first 30 seconds.
  • If your corn releases a lot of water as it cooks, don't panic—just let it bubble away instead of adding more liquid.
03 -
  • Make this in bulk during corn season and freeze it in portions—it reheats beautifully and tastes just as good straight from the microwave.
  • Taste your soy sauce before measuring it in; some brands are saltier than others, and you want control over the final seasoning.
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