Japanese Butter Corn Side (Print)

Juicy corn kernels cooked in garlic butter with a touch of soy sauce for a savory Japanese 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

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, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in the soy sauce, stirring well to coat evenly, then cook for 1 to 2 minutes until the liquid mostly 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 Advice:

01 -
  • Ready in twenty minutes, making it perfect for when you want something restaurant-quality without the fuss.
  • The combination of butter and soy sauce creates a sweet-savory depth that transforms ordinary corn into something memorable.
  • Works beautifully as a side dish or atop rice, and guests always ask for the recipe.
02 -
  • If your garlic browns even slightly, start over with a fresh skillet—burnt garlic will taste acrid and ruin the entire dish, so go slow and trust the heat.
  • Don't skip the foaming stage with the butter; that's where the flavor lives, and it only takes a moment longer than melting.
  • The soy sauce needs to mostly evaporate so the corn doesn't get soggy, but a light glaze should coat each kernel.
03 -
  • Save corn cobs after cutting the kernels to simmer in stock for a light corn broth—nothing goes to waste.
  • If you're cooking for a crowd, this doubles easily and actually tastes better the next day once the flavors have had time to meld.
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