Browned Corn with Butter and Soy Sauce
I've always loved corn, but there are times when I'm hit by sudden cravings for butter and soy sauce.
Try not to scorch the kernels, but cook them until some of the corn browns, as seen in the main photo.
I used pre-sliced butter (1 slice = 8 g).
Adjust how much you brown the corn or the amount used to suit your tastes. Recipe by Ramune iRo
Browned Corn with Butter and Soy Sauce
I've always loved corn, but there are times when I'm hit by sudden cravings for butter and soy sauce.
Try not to scorch the kernels, but cook them until some of the corn browns, as seen in the main photo.
I used pre-sliced butter (1 slice = 8 g).
Adjust how much you brown the corn or the amount used to suit your tastes. Recipe by Ramune iRo
Cooking Instructions
- 1
Drain the canned corn.
- 2
Slice one cube of butter and place half in the refrigerator to use as a topping later. If cutting is too much work, you can just use it whole in Step 3. If you don't want to use it as a topping, use both cubes in Step 3.
- 3
Melt the butter in a frying pan on medium heat.
- 4
Add the corn and fry. The color won't change much at this point, but cook the corn for 2 minutes or less.
- 5
Add the soy sauce. Once the corn begins to change color in places (within 1 minute), transfer to a plate.
- 6
Top the corn with the remaining butter from Step 2 (included in the ingredients list). Garnish with dried parsley to finish!
- 7
If you prefer some more volume, try this potato and bacon version..
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