Japanese Butter Corn (Printer View)

Juicy corn kernels cooked in garlic butter and soy sauce for a tasty Japanese-inspired side.

# Components:

→ 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 (optional)

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

# Method steps:

01 - If using fresh corn, carefully cut the kernels from the cob using a sharp knife.
02 - In a large skillet over medium heat, melt the butter until foamy.
03 - Add the minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add the corn kernels and cook, stirring frequently, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in the soy sauce and stir to coat the corn evenly. Continue cooking for 1 to 2 minutes until most of the liquid evaporates.
06 - Season with 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 faster than you can set the table, no fancy techniques required.
  • The soy sauce adds umami depth that makes even frozen corn taste like summer.
  • It's the rare side dish people actually remember and ask you to make again.
02 -
  • Don't skip patting your corn dry if it's thawed—any extra moisture will steam the kernels instead of letting them develop color.
  • The butter should be foamy and golden before the garlic goes in; if it's just sitting there pale, your pan isn't hot enough yet.
03 -
  • Freshly ground black pepper makes a real difference here—pre-ground pepper tastes dusty by comparison in such a simple dish.
  • If you're making this for company, have everything prepped and ready before you start cooking; it comes together so fast that scrambling for ingredients breaks the flow.
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