Japanese Butter Corn Delight (Printable)

Juicy corn sautéed in garlic butter, finished with soy sauce and garnished 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 (optional)

07 - 1 tablespoon chopped scallions
08 - 1 teaspoon toasted sesame seeds

# How-To Steps:

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

# Expert Tips:

01 -
  • It takes just 20 minutes from cob to table, and most of that is actually eating it.
  • The salty-buttery-sweet balance keeps you reaching for seconds without thinking.
  • Fresh corn tastes even better when treated this simply—the soy sauce doesn't mask anything, it just whispers.
02 -
  • Soy sauce can taste too salty if you're not careful—start with 1 tablespoon and add more only if needed, since it concentrates as liquid evaporates.
  • Don't skip the minute where the butter foams before you add garlic; that foamy stage means the milk solids are cooking out and your base is perfect.
03 -
  • Buy corn at the farmer's market the day you plan to cook it; the difference between day-old and fresh is measurable and worth the trip.
  • If your soy sauce is salty already, reduce it to 1 tablespoon and let yourself taste as you go—better to undershoot than oversalt.
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