Japanese butter corn dish (Printer-friendly)

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

# 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

# How-To Steps:

01 - Using a sharp knife, carefully cut kernels from fresh corn cobs if using fresh, or thaw frozen corn kernels.
02 - Heat a large skillet over medium heat and melt butter until it begins to foam.
03 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add corn kernels and cook, stirring frequently, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in soy sauce and stir to evenly coat the corn. Cook for 1 to 2 minutes until most of the liquid evaporates.
06 - Season with black pepper and optional sea salt to taste. Transfer to serving dish and garnish with scallions and toasted sesame seeds as desired. Serve immediately.

# Expert Advice:

01 -
  • It takes less time than waiting for rice to cook, but tastes like you've been fussing over it all day.
  • The butter and soy sauce combination is secretly genius—salty, rich, and somehow both comforting and exciting at once.
  • Works equally well with fresh corn in July or frozen kernels in February when you need something that feels summery.
02 -
  • Don't crowd the pan or skip the patting-dry step if using frozen corn, or you'll end up steaming instead of searing, which means no golden spots and a completely different (and less delicious) texture.
  • The soy sauce evaporation step is crucial—if you skip it or rush it, you'll have corn in puddle instead of corn that's been caramelized and concentrated with flavor.
03 -
  • Buy corn the day you plan to cook it, or keep it in the coldest part of your fridge wrapped in a damp paper towel—the day after purchase, the sugar starts converting to starch and the magic fades fast.
  • If your pan isn't large enough to spread the kernels in a single layer, work in two batches instead of crowding them, because this ensures every piece touches the hot pan and develops flavor.
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