This sauté corn with buttery soy sauce is a real time-saver and goes REALLY well with rice. No cooking skill is required. Just make sure it doesn’t burn!
Japanese life is very busy. They barely have time to cook and if they do, it has to be real quick (and easy). That’s why there is numerous of speedy cooking recipe (時短料理), and this one, Sauté Corn with Buttery Soy Sauce (コーンのバター醤油炒め), is one of the classics, and it’s often spotted in some street stalls during festivals.
It’s very easy and quick to make — melt butter, sauté corn, add soy sauce, done.
For the corn, I used fresh one this time, but it’s totally fine to use tinned or frozen one as convenience beats everything. Just bear in mind that frozen corn is likely to release water during cooking, so the sauce may turn a bit watery. Thaw in advance would be a good idea.
Buttery Soy Sauce Sautéed Corn Recipe
In just a few minutes, you’ll have a wonderful side dish to eat with rice. No skill required at all — just make sure don’t let it burnt!
Ingredients
Serves 2-3
- 1 fresh corn (tinned or frozen works too)
- 20 g butter
- 1 tbsp soy sauce
- black pepper
- fresh parsley, chopped
How To Make
- Boil the fresh corn for 10 minutes and cut out the kernels. If using tinned, drain well before use; If using frozen, thaw first.
- Melt butter in a pan over low heat, tip in the corn kernels and sauté until it is lightly browned.
- Add soy sauce, freshly cracked black pepper, and garnish with parsley before serving.
More Speedy Recipes
- 15-Minute Cheesy Courgette with Toaster
- Easy Custardy Masala Egg (Masala Bhurji)
- Moroccan Mezze Recipe: Courgette and Egg Salad with Cumin
- Pan-fry Padrón Pepper (5 mins Tapas at Home)
- Wakame Seaweed and Bean Sprouts Salad
- Scallion Sauce Mussels Recipe (10 Mins, HK Style)
- Basic Korean Bean Sprouts Recipe (Zero Skill)
- Quick and Easy Toaster Grilled Mackerel Recipe (Learned from Japanese)
- 10-min Easy Garlicky Enoki Mushroom Recipe
