Japanese Butter Corn (Printable)

Sweet corn sautéed in garlic butter with soy sauce for a quick, savory Japanese-style side dish.

# What You'll 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, optional
08 - 1 teaspoon toasted sesame seeds, optional

# Directions:

01 - If using fresh corn, carefully cut kernels from the cob using a sharp knife.
02 - In a large skillet over medium heat, melt butter until foamy.
03 - Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add corn kernels and cook, stirring, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in soy sauce and stir to evenly coat corn. Cook 1 to 2 minutes until most liquid evaporates.
06 - Season with black pepper and a pinch of sea salt to taste.
07 - Transfer to serving dish and garnish with chopped scallions and toasted sesame seeds if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes less time than ordering takeout.
  • The garlic butter and soy sauce combination is pure umami magic that makes even frozen corn taste like a luxury.
  • It pairs with almost anything on your dinner table without stealing the spotlight.
02 -
  • Don't let the garlic brown—it turns bitter instantly, so keep your heat at medium and stay present for those 30 seconds.
  • The soy sauce needs to reduce almost completely so it clings to the corn rather than pooling at the bottom of the dish.
03 -
  • A teaspoon of mayonnaise stirred in with the soy sauce adds an almost imperceptible creaminess that makes the dish taste even more luxurious.
  • A splash of mirin in place of half the soy sauce brings subtle sweetness that some prefer—taste and adjust to your own preferences.
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