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Pan-fried corn with garlic butter
Side Dish

Pan-fried corn with garlic butter

Corn cobs fried in a large pan until the kernels take on a calm, golden crust. Finished with soft garlic butter that just melts on — without the garlic burning.

SimpleEverydayWeekendOutdoorSide DishVegetarian
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Rate:
25 min total
4 servings
Very Easy

Ingredients

servings
Units
  • 4 stk corn
  • 1 tbsp oil
  • 1.8 oz butter
  • 2 fed garlic
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp fresh parsley

Instructions

  1. 1

    Prep corn and butter

    1. Husk the corn and remove the silk.
    2. Mix the soft butter with finely chopped garlic and salt. Set aside.
    10 min
    KnifeCutting BoardBowl
  2. 2

    Fry the corn

    1. Heat the oil in a large pan over medium heat.
    2. Add the corn. Give them space so you can turn them.
    3. Fry for 12–15 minutes. Turn regularly until the kernels are golden all around.
    15 min
    PanTongs
  3. 3

    Garlic butter

    1. Turn the heat down to low.
    2. Add the garlic butter to the pan. Roll the corn until the butter melts and coats the kernels.
    3. Take the pan off the heat so the garlic only warms — it should not brown.
    4. Scatter with pepper and parsley if you like. Serve straight away.
    3 min
    PanTongsPlate

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Details

Nutrition

Calories

220kcal

Protein

5g

Fat

12g

Carbs

26g

Serving Size

180g

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve warm while the butter still shines on the kernels.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Salad or grilled meat.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store cooled ears in a closed container. The butter firms up, so they taste best reheated.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze without extra butter. Thaw in the fridge and warm gently.

Reheating

  • • Pan: Warm over low–medium heat with a knob of butter. Turn until hot. Keep the heat gentle so the garlic does not burn.

Tips

Preparation

  • • Soft butter mixes more easily with the garlic. Take it out a little ahead.

Cooking

  • • Medium heat gives even browning. Too high and the outside burns before the centre is warm.
  • • Turn often. That is how a pan grills.

Serving

  • • The garlic butter is the finish. It should melt, not fry.

Variations

Flavor

  • A squeeze of lemon at the end lightens the butter.
  • A few chili flakes in the butter add gentle heat.

Method

  • Use a large pan so the ears can turn freely. Two batches beat a crowded pan.
  • Add the garlic butter only at the end. That keeps the flavour clean and avoids burnt garlic.

Toppings

  • Extra butter on the table if anyone wants more.

Author

C

Camilla

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Comments

Author

C

Camilla