Buttered Corn Recipe

If using fresh corn, shuck the ears and remove all silk. Stand an ear upright on a cutting board and, using a sharp chef’s knife, slice downward to remove kernels. Measure 4 cups of kernels. If using frozen corn, thaw fully and drain any excess water; pat dry with paper towels.

For a slightly roasted flavor (optional): heat a large skillet over medium-high heat until hot. Add the corn kernels in a single layer (you may do this in two batches to avoid steaming). Let the corn sit without stirring for 2–3 minutes to develop color, then stir and let brown another 2 minutes. Transfer browned corn to a bowl and set aside.

Wipe the skillet clean if you browned the corn; return skillet to medium heat. Add the butter and olive oil (if using). Heat until the butter is melted and foamy but not browned, about 30–45 seconds.

Add the prepared corn to the skillet. Stir to coat the kernels thoroughly with butter. Cook, stirring occasionally, until the corn is heated through and beginning to show small brown spots, about 4–6 minutes.

Season the corn with salt, pepper, and sugar (if using). Taste and adjust seasoning: add more salt or pepper as needed. Continue to cook 30–60 seconds to let the seasoning meld.

Remove the skillet from the heat. Stir in the chopped parsley or chives, lemon juice (if using), and grated Parmesan (if using). Toss to combine so the herbs and cheese melt slightly and coat the kernels.

Transfer the buttered corn to a serving bowl. Serve immediately as a side dish while hot.