Japanese Butter Corn Side (Print View)

Juicy corn kernels cooked in fragrant garlic butter and soy sauce with a hint of sesame and scallions.

# Ingredient List:

→ 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 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 occasionally, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in the soy sauce and stir thoroughly to coat the corn evenly. Cook an additional 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 if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in just 20 minutes, perfect for when you want something special without the wait.
  • The combination of butter, garlic, and soy sauce creates an addictive umami depth you won't find in ordinary corn.
  • It works as a side dish, a topping for rice bowls, or even stirred into ramen for extra richness.
02 -
  • Don't skip draining thawed frozen corn thoroughly, excess water will steam the kernels instead of letting them caramelize.
  • Keep the heat at medium to avoid burning the garlic, which turns acrid and ruins the buttery sweetness you're building.
  • Taste before adding extra salt, soy sauce is already salty and you can always adjust at the end.
03 -
  • Use a wide skillet to spread the corn in a single layer, this helps it caramelize instead of steaming.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, the nutty aroma makes a noticeable difference.
  • If you love garlic, double the amount and cook it gently to infuse the butter without overpowering the sweetness.
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