A quick, creamy, and delicious buttery sweet corn recipe—perfect as a snack or side dish!

 Ingredients

• 4 cups sweet corn kernels (fresh, frozen, or canned)
• 1 tablespoon butter
• 2 cloves garlic, finely minced (optional)
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• ¼ teaspoon chili flakes or paprika (optional)
• 1 teaspoon lemon juice (optional)
• Fresh parsley for garnish (optional)

 Instructions

1. Cook the corn: Boil fresh or frozen corn until tender, then drain well.
2. Heat a pan over medium heat and melt the butter.
3. Add minced garlic and cook for about 30 seconds until fragrant.
4. Add the sweet corn and stir well.
5. Season with salt, black pepper, and chili flakes.
6. Cook for 5–7 minutes, stirring occasionally, until hot and lightly golden.
7. Add lemon juice if desired.
8. Serve warm and enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

This method—corn sautéed with butter, garlic, salt, and pepper—is consistent with common skillet-corn recipes.

 Nutrition Information (Approx. Per Serving)

• Calories: 150–170 kcal
• Protein: 3–4g
• Carbohydrates: 17–20g
• Fat: 8–10g
• Fiber: 2–3g
• Sugar: 4–6g

Nutritional values are approximate and may vary depending on the amount of butter and ingredients used.

 Q&A

Q: Can I use frozen corn?
A: Yes! Frozen corn works perfectly. Thaw it before cooking if possible.

Q: Can I use canned corn?
A: Yes. Drain the canned corn well before adding it to the pan.

Q: How can I make it healthier?
A: Use less butter or replace some butter with olive oil.

Q: Is this recipe gluten-free?
A: Yes, naturally gluten-free—just check any packaged seasonings.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.