Buttered Corn
Sweet corn kernels tossed in melted butter with a pinch of salt and black pepper. This quick and simple American side dish comes together in under 10 minutes, using frozen or fresh corn, and pairs beautifully with grilled meats, barbecue, or a cozy weeknight dinner.
For 4 servings
- boil · ~5 min
Cook the corn kernels.
1.Bring a saucepan of water to a rolling boil over high heat.2.Add the corn kernels and cook until tender (3-4 min for frozen, 2-3 min for fresh).3.Drain the corn in a colander and shake off excess water.TIPDon't overcook — the corn should be tender but still have a slight pop when bitten. - saute · ~2 min
Toss the corn in butter.
1.Return the empty skillet to medium-low heat and melt the butter.2.Add the drained corn back to the skillet.3.Toss gently for 1-2 minutes until every kernel is coated and glossy. - mix · ~1 min
Season and serve.
1.Sprinkle the pinch of salt and black pepper over the corn.2.Give one final toss, then transfer to a warm serving bowl.TIPFor extra richness, stir in an extra pat of butter off the heat just before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If using fresh corn, cut kernels from the cob and use the back of the knife to scrape out the milky liquid for extra sweetness.
- 2Don't overcook the corn — it should be tender but still retain a slight pop when bitten.
- 3For a more intense butter flavor, brown the butter in the skillet before adding the drained corn.
- 4Make ahead: Cook and drain the corn, then refrigerate. Reheat in the butter just before serving.
- 5Leftover buttered corn can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
- 6Use unsalted butter so you can control the salt level — finish with flaky sea salt for a crunchy contrast.
Adapt it for your goals.
Herb-butter
Add 1 tablespoon of chopped fresh parsley, chives, or dill to the melted butter before tossing the corn. This brightens the dish with herbal notes that complement grilled mains.
smokySmoky
Substitute half the butter with bacon fat, or stir in 1/4 teaspoon smoked paprika with the salt and pepper. This variation adds a deep, campfire-like smokiness perfect for barbecue sides.
spicySpicy
Add a pinch of cayenne pepper or a few dashes of hot sauce along with the salt and pepper. The heat cuts through the butter's richness and wakes up the sweet corn.
garlic parmesanGarlic-parmesan
Sauté 1 minced garlic clove in the butter for 30 seconds before adding the corn, then toss with 2 tablespoons of grated Parmesan cheese off the heat. This creates a savory, umami-packed side dish.
Why this is on our healthy list.
Rich in Fiber
Corn provides dietary fiber, which supports healthy digestion and helps you feel full longer.
Source of B Vitamins
Corn is a natural source of thiamin and folate, B vitamins important for energy metabolism and cell function.
Antioxidant Properties
Yellow corn contains carotenoids like lutein and zeaxanthin, which are beneficial for eye health as antioxidants.
Controlled Saturated Fat
Using a modest amount of butter (2 tablespoons for 600g corn) keeps saturated fat in check while still delivering rich flavor.
Frequently asked questions
Yes, but drain and rinse the canned corn first, then pat it dry to avoid excess moisture. Reduce the boiling time to 1 minute as canned corn is already cooked.
