My Recipe Box

Corn Sauté with Ginger, Garlic & Fresh Cilantro


Serves 4 as a side dish

  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 3/4 cup thinly sliced scallions (white and light-green parts, from 1 large bunch)
  • 1 tsp. kosher salt; more to taste
  • 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  • 2 Tbs. minced fresh ginger
  • 2 to 3 tsp. minced garlic
  • Scant 1 tsp. minced serrano chile (include the ribs and seeds for a spicier dish)
  • 2 Tbs. chopped fresh cilantro
  • One-half lime
  • Freshly ground black pepper

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.

Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 160, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 4, Protein (g): 3, Monounsaturated Fat (g): 4, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 1, Sodium (g): 290, Cholesterol (g): 15, Fiber (g): 3,

Photo: Scott Phillips

So tasty, I made it a meal the first night! The ginger adds a curious, but wonderful flavor. Who knew ginger would go so well with corn. This one's a keeper.

Absolutely delicious. Savoury, aromatic, sweet, and very versatile. This is a terrific go-to for extra corn. I've served as an app on chips, and over grilled chicken. One to memorize.


A favorite. Really great flavour from such a simple dish.

Very good and easy to make. Excellent with fresh corn. I'll make this again!

Very tasty! I made this with finely minced red onion instead of scallions because that was what I had. I sauteed them for about five minutes and then continued with the recipe. I used half a jalapeno finely minced as our family doesn't like too much heat. Even my picky husband liked the result. This will be going into regular rotation. Thank you!

I have made this MANY times and love it (see my letter to the editor in the Dec 2007 issue). My husband, who is a corn on the cob purist, called this "corn's finest hour" and that it what we call this recipe to this day. Wonderful with Tandoori-style chicken thighs (same issue #87, pg 33). I use 6 ears of corn and that serves 2 nicely (not nearly enough for the 4 the recipe claims to serve). Be cautious with salt if you do not use UNsalted butter. If you use regular salted butter, taste at the end and then add salt. We use either part of a jalapeno or part of a serrano depending on what heat level we are seeking. We like hot foods (have our own salsa business) but heat for the sake of heat isn't our goal - do some experimenting to get some good chile flavor, but not so much heat that you don't taste the flavor of the dish. Other than that caution - make it exactly as written, but double the recipe if there's more that 2 corn lovers eating!

This is a family staple. Everyone loves it. It's very easy to make. I tend to add a little more corn and ginger. Fresh corn does make a significant difference, but it is still good with a good brand of frozen corn. I don't remember which of my magazines, I read this trick, but with fresh corn, put one end in a bundt pan to hold the corn and catch most of the flying kernels!

I agree with everyone - this is a wonderful, bright side dish with amazing flavors! Fresh, clean, zesty and delicious! Will become a staple for us.

Truly extraordinary flavors. Made to go with grilled halibut and everyone loved it! Leftovers the next day were devoured!!! So simple, yet the flavors were very complex! And quite easy to make!

Seems too simple to be this good, made it for a baby shower and was one of the favourite dishes! Highly recommend.

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