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Garlicky Buttery Sauteed Corn

Course Side Dish

Cuisine American

Keyword fresh corn, sauteed corn

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 4 people

Ingredients

• 4 ears fresh corn on the cob
• 2 tbsp butter
• 2 tbsp neutral oil
• 2 shallots thinly sliced
• 1 pinch red pepper flake
• 4 cloves garlic minced
• ½ tsp salt or to taste
• 1 tbsp black pepper
• 2 sprigs scallion finely chopped
• 1 tsp fish sauce optional

Instructions

• Cut corn off of the cob.
• Heat a skillet on high heat and add butter and oil. Once butter is melted and well incorporated with oil, add shallots and red pepper flake. Saute for 2 minutes on medium heat or until shallots are softened.
• Add corn and continue to sauté on medium heat for ~10 minutes or until corn becomes slightly golden brown. Stir frequently as it will stick.
• Add garlic and scallions and season with salt and black pepper to taste. Continue to sauté for another 3-5 minutes. Taste for seasoning and adjust seasoning to taste.
• Optional: add a little splash of fish sauce for extra umami.

Cooking Tips for Garlicky Buttery Sauteed Corn

• This garlicky buttery sauteed corn is best when you use fresh corn on the cob. However, frozen corn would also do the trick. You might need to add a tablespoon of sugar halfway into the sauteing process to add some sweetness that is often lost in frozen corn.
• I add garlic toward the end of cooking of this dish because if you add garlic too soon, it could burn before your corn has finished cooking. In general this is a good rule of thumb when you are doing sautes that do not include the addition of wines, broth, or any other kind of liquid. Stir-fries are an exception because the vegetables used often release liquid into the pan, which prevent garlic from burning during the cooking process.
• If you want to infuse your dish with a specific herb or spice, make sure to sauté it in your cooking oil for a minute or two before adding other ingredients. In this dish, I did this with both red pepper flake and shallot, as well as garlic toward the end.

This is a great side dish to a yummy prime rib dinner.