Sautéed corn for quick, flavorful sides
Sautéing kernels in a hot pan is a fast way to add caramelized flavor and texture. It's great for fresh, frozen (thawed), or leftover corn.
Basic technique:
- Heat a wide skillet over medium-high heat and add 1–2 tablespoons of oil or butter.
- Add corn in a single layer so kernels contact the pan and cook undisturbed for 2–3 minutes to develop color.
- Stir or flip and continue cooking 3–5 minutes until kernels are blistered and tender.
Flavoring options:
- Garlic-herb: add minced garlic and chopped herbs in the final minute.
- Spicy-sweet: toss with honey and a pinch of chili flakes.
- Creamy finish: stir in a splash of cream or a spoonful of cream cheese off heat.
Tips:
- Use a cast-iron or heavy skillet for better browning.
- For extra depth, add a splash of soy sauce, fish sauce, or butter near the end.
- If using frozen corn, dry it thoroughly to avoid steaming instead of sautéing.
Serving ideas:
- Mix into grain bowls, tacos, or salads.
- Top grilled proteins or serve alongside roasted vegetables.
Avoid overcrowding the pan; cook in batches if needed to maintain high heat and caramelization.