Sautéed Corn with Scallions

white bowl filled with sauteed corn and scallions, a blue and white striped cloth napkin underneath and several forks and a spoon on the side.

5 from 1 reviews

A fresh, sweet, satisfying, easy summer side dish recipe of fresh sautéed corn with scallions.


  • 6 ears of corn, husked, kernels cut off the cobs (about 3 cups of corn kernels)
  • 1 tablespoon of sweet butter
  • 1/2 small yellow onion, finely chopped
  • 5-6 scallions, root ends snipped off, sliced thinly crosswise
  • Kosher salt or flaky sea salt
  • Freshly ground black pepper


  1. Heat butter in a skillet over medium-low heat. Sauté the onion for a few minutes, until translucent.
  2. Add the corn, scallions, 1/4 teaspoon salt and several twists of pepper. Turn the heat up to medium and sauté, tossing and stirring, for 3 minutes or so, until the corn is lightly cooked but still crisp and juicy. Season with additional salt and pepper, to taste. Serve immediately.


Make this with frozen corn: To make this dish with frozen corn, use 3 cups (15 ounces) of frozen corn, defrosted.

Keywords: fresh corn, sautéed corn off the cob, corn with onions and scallions