Sautéed Corn with Basil and Butter Recipe
This simple sautéed corn with basil and butter is the ultimate late-summer side dish. Fresh sweet corn cooks in minutes, then gets tossed with fragrant basil and a touch of butter for a dish that’s as beautiful as it is delicious.
Servings: 4 servings
Calories: 129kcal
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.
Nutrition
Calories: 129kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 248mg | Fiber: 2g | Sugar: 6g | Vitamin A: 354IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.5mg