Japanese Butter Corn Delight (Print Version)

Juicy corn sautéed in garlic butter with soy sauce for a simple, flavorful 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

# How to Make It:

01 - Cut kernels from fresh corn cobs using a sharp knife, if using fresh corn.
02 - Melt butter in a large skillet over medium heat until foamy.
03 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant without browning.
04 - Add corn kernels and cook, stirring frequently, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour soy sauce over the corn and stir to coat 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 immediately.

# Additional Tips::

01 -
  • It transforms humble corn into something that tastes restaurant-quality in under 15 minutes.
  • The soy sauce adds a subtle umami depth that makes people ask what the secret ingredient is.
  • It works equally well as a side dish, a ramen topping, or even tossed into rice bowls.
02 -
  • Don't skip the moment when butter foams—this is when it develops flavor, and it's the foundation of the whole dish.
  • If your garlic starts to brown, start over with fresh butter because burnt garlic will overpower everything and there's no fixing it halfway through.
  • The soy sauce should mostly evaporate; if it pools at the bottom, the corn won't absorb that savory coating and it becomes more of a sauce than a sauté.
03 -
  • Use a large skillet with plenty of surface area so the corn has room to caramelize rather than steam in its own moisture.
  • Keep the heat at medium, not high—this gives the butter and garlic time to build flavor without rushing to brown.
  • If you're serving this at a dinner party, finish the dish right before eating so the garnish stays bright and the corn is still warm.
Go Back