Japanese Butter Corn Delight (Print Version)

Juicy corn cooked in garlic butter and soy sauce, garnished with scallions and sesame seeds.

# 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 - Using a sharp knife, carefully cut the kernels from the fresh corn cobs, or thaw frozen kernels if using.
02 - Heat a large skillet over medium heat and melt the unsalted butter until foamy.
03 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant without browning.
04 - Add the corn kernels and cook, stirring frequently, for 4 to 5 minutes until heated through and lightly golden.
05 - Pour in soy sauce and stir to coat evenly; cook for an additional 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 Advice:

01 -
  • It comes together in under twenty minutes but tastes like you fussed over it.
  • The soy sauce and butter combination is addictive in a way that feels almost dangerous.
  • Works as a side dish or sneaks onto ramen bowls, rice, or even toast at midnight.
02 -
  • The soy sauce will splatter when it hits hot butter, so either lower the heat slightly or turn your face away and let it happen—your eyebrows will survive.
  • Frozen corn actually works better than corn that's been sitting in the fridge, because the moisture content stays high and you get better caramelization on the edges.
03 -
  • Dry your thawed corn completely before it hits the skillet, or all that steam will keep it from getting any color.
  • If you don't have fresh garlic, this is one of the few dishes where roasted garlic from a jar won't embarrass you, though fresh is always the answer.
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