Japanese Butter Corn (Printable version)

Sweet corn kernels cooked in garlic butter and soy sauce with scallions and sesame seeds.

# 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
08 - 1 teaspoon toasted sesame seeds

# Directions:

01 - If using fresh corn, carefully cut the kernels from the cobs using a sharp knife.
02 - In a large skillet over medium heat, melt the butter until it becomes foamy.
03 - Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add the corn kernels to the skillet and cook, stirring frequently, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in the soy sauce and stir to evenly coat the corn. Cook for an additional 1 to 2 minutes until most of the liquid has evaporated.
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 immediately.

# Expert Advice:

01 -
  • Ready in twenty minutes but tastes like you fussed for hours at the stove.
  • Works with fresh corn in summer or frozen kernels in January, no apologies necessary.
  • The soy sauce and butter combination is genuinely addictive, a flavor pairing that makes everything feel a little fancy.
02 -
  • Don't walk away once you add the soy sauce—the liquid can evaporate fast and suddenly you're left with something dry instead of glossy, which changes everything.
  • If your butter starts browning before the garlic smells fragrant, your heat is too high; dial it back and start again because burnt butter tastes like regret.
03 -
  • Use a wooden spoon instead of metal—it won't scrape up the bottom of the pan and the butter won't splatter as aggressively.
  • Don't skip the step where you watch the butter foam; that visual tells you when to add the garlic and getting this timing right makes everything that follows easier.
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