Japanese butter corn sauté (Printable)

Juicy corn sautéed in butter and garlic, finished with soy sauce for a savory Japanese-inspired 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

# How-To:

01 - Cut the kernels from fresh corn cobs using a sharp knife, or thaw frozen corn if using.
02 - Heat unsalted butter in a large skillet over medium heat until it becomes foamy.
03 - Add minced garlic to the skillet and cook for 30 seconds until fragrant, avoiding browning.
04 - Stir in corn kernels and cook for 4 to 5 minutes until warmed through and lightly golden.
05 - Pour soy sauce over the corn and stir well to coat evenly; cook for 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. Serve hot.

# Expert Advice:

01 -
  • It's ready in twenty minutes, making weeknight dinners feel less like a chore and more like a small victory.
  • Corn transforms from sweet to savory in the pan, giving you that umami satisfaction without any fuss.
02 -
  • Overcrowding the pan with corn means it steams instead of sautés, which robs you of those golden, slightly caramelized edges that make it taste restaurant-quality.
  • Fresh corn releases liquid as it cooks, and if you don't let that evaporate after adding soy sauce, you'll end up with soggy kernels instead of that glossy, clinging sauce.
03 -
  • Always taste the soy sauce straight from the bottle before using it—some brands are saltier than others, which means you might need less than the recipe calls for.
  • If you're cooking ahead, reheat gently over low heat with a tiny pat of butter rather than the microwave, which makes the corn lose its texture.
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