Easy Sauteed Corn with Basil and Butter (15 Minutes)
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Late summer is the perfect time to savor fresh corn - sweet, tender, and bursting with flavor. This simple sautéed corn with basil and butter is ready in minutes, making it an easy side dish for weeknights, backyard gatherings, or any summer meal. With just a few fresh ingredients, it celebrates the season in the most delicious way.
For more fresh corn ideas, try this corn zucchini pasta or instant pot corn risotto!
Recipe Overview
- Best For: Summer side dishes, cookouts, quick weeknight meals
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Total Time: 16-18 minutes
- Tools Needed: Large skillet, sharp knife, cutting board
- Servings: 4
What I Love About This Recipe
- Seasonal & Fresh - Highlights the best of late summer produce
- Quick & Easy - On the table in under 20 minutes
- Versatile - Works with basil, parsley, thyme, or a mix of herbs
- Family-Friendly - Simple, buttery flavors everyone loves
Key Ingredients
- Fresh Corn on the Cob - Sweet corn is the star; choose ears with bright green husks and plump kernels.
- Butter - Adds richness; substitute olive oil for dairy-free.
- Garlic - Optional, but adds depth of flavor.
- Fresh Basil - Brings a fragrant, summery note. Swap in parsley or thyme for a different flavor.
- Kosher Salt & Pepper - Enhances the natural sweetness of the corn.
- Red Pepper Flakes - Optional for a gentle heat.
See recipe card for quantities.
How to Make Sautéed Corn with Basil and Butter
- Step 1: Remove Kernels - Stand each ear of corn in a large bowl and carefully slice downward with a sharp knife to remove kernels.
- Step 2: Sauté Butter & Garlic - In a large skillet over medium heat, melt the butter. Add garlic (if using) and cook 30 seconds until fragrant.
- Step 3: Cook Corn - Stir in corn kernels, salt, and pepper. Sauté, stirring occasionally, until tender and just beginning to caramelize, about 5-6 minutes.
- Step 4: Add Basil - Remove from heat. Stir in fresh basil and red pepper flakes, if desired.
Hint: If you’re wondering how to make good use of the corn cobs, this easy corn chowder recipe is my go-to soup of the season!
Variations
- Creamy Corn Sauté - Stir in 1-2 tablespoons heavy cream or half-and-half before serving.
- Citrus Corn - Add a squeeze of fresh lime juice at the end.
- Spicy Corn - Use more red pepper flakes or a pinch of smoked paprika.
- Grilled Corn Version - Use kernels from grilled corn for a smokier flavor.
See this grilled corn salad with feta for a spicier, chilled version of grilled corn!
Serving Suggestions
- Serve alongside grilled chicken (like this cilantro lime chicken), steak, or fish.
- Spoon over cooked pasta or risotto for a quick vegetarian main.
- Add to tacos (perfect with this easy chicken avocado tacos recipe), grain bowls, or salads, like this quick and easy 15-minute chicken taco salad, for extra texture and sweetness.
Storage
Let the sauteed corn cool before storing in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in a skillet. Or, add it to a salad, chilled!
Recipe FAQs
Yes! Use 3 cups of frozen corn, thawed and drained. The flavor won't be quite as sweet as peak-season fresh corn, but it will still be delicious.
Store cooled corn in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet over low heat.
Yes - you can sauté the corn up to 1 day ahead. Reheat before serving and add fresh basil at the last minute for the best flavor.
More Corn Recipes to Try
Looking for other recipes like this? Try these:
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Sautéed Corn with Basil and Butter Recipe
Equipment
Ingredients
- 4 ears fresh corn husked (about 3-4 cups kernels)
- 2 tablespoons unsalted butter or olive oil for dairy-free
- 1-2 garlic cloves minced (optional, but lovely)
- 1/4 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 2-3 tablespoons fresh basil torn (or parsley/thyme)
- Pinch red pepper flakes optional, for gentle heat
Instructions
- Remove Kernels: Stand each ear of corn in a large bowl and carefully slice downward with a sharp knife to remove the kernels.
- Sauté Butter & Garlic: In a large skillet over medium heat, melt the butter. If using garlic, add it now and cook for 30 seconds until fragrant.
- Add Corn: Stir in the corn kernels, salt, and pepper. Sauté, stirring occasionally, until tender and just beginning to caramelize, about 5-6 minutes.
- Finish with Basil: Remove from heat. Stir in fresh basil (and red pepper flakes, if using). Taste and adjust seasoning.
- Serve: Best served warm as a side dish or spooned over grilled fish, chicken, or steak. But chilled in a salad is also delicious!
Notes
- Make it creamy: Stir in 1-2 tablespoons heavy cream or half-and-half at the end.
- Make it citrusy: Add a squeeze of fresh lime juice before serving.
- Make ahead: Cooked corn can be stored in the fridge for up to 3 days and gently reheated in a skillet.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I love how versatile this easy recipe is. Whether it’s freshly picked in the summer or made using frozen or canned corn, it’s delicious, easy, and a perfect side dish throughout the year!