Buttery Garlic and Dill Corn

Ingredients

• 300 g (2 cups)frozen sweetcorn kernels, thawed
• 14 g (1 tablespoon)unsalted butter
• 1 clovegarlic, grated
• 1 g (½ teaspoon), or 4 g (1 tablespoon) if using freshdried dill, or fresh dill
• 8 g (2 tablespoons)fresh parsley, chopped
• to tastesalt and pepper

Instructions

1. 1

   Melt the butter

   Melt the butter in a saucepan over medium heat. Once melted, grate the garlic directly into it with a microplane.

2. 2

   Cook the garlic

   Cook the garlic for 30 seconds, until fragrant.

3. 3

   Season the corn

   Add the corn and dill to the garlic butter. Season with salt and pepper.

4. 4

   Heat the corn

   Cook for 5–7 minutes, until the corn is heated through.

5. 5

   Add the parsley

   When the corn is done, stir in the chopped fresh parsley. Add more butter at the end if desired.

What is buttery garlic and dill corn?

This is a simple side of sweetcorn dressed with butter, garlic and herbs. Corn is widely enjoyed in many cuisines, and this quick stovetop version pairs its natural sweetness with savoury garlic and fragrant dill.

Frozen kernels make it convenient to prepare, while parsley added at the end brings a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 3g protein, 18g carbs, 4g fat.

Most of the carbohydrates come from the corn, while the butter provides most of the fat; the corn contributes a modest amount of protein. Pair a serving with a protein-rich main and another vegetable for a more balanced plate.

Choosing the ingredients

Corn: Thaw the kernels before cooking so they warm evenly in the short cooking time.

Herbs: Dried dill is convenient and concentrated; fresh dill gives a softer, greener flavour. The recipe also uses fresh parsley for a bright finish.

Cooking the garlic gently

Garlic: Grating it into melted butter distributes it finely through the corn. Keep it over medium heat and cook for just 30 seconds, until fragrant.

Watch the pan closely at this stage; garlic can turn bitter if it browns too much.

Getting the texture right

Doneness: Cook the corn for 5–7 minutes, stirring as needed, until it is hot throughout. Since it is already thawed, the aim is to heat it rather than cook it until soft.

Finish: Stir in the parsley once the corn is done to keep its fresh flavour noticeable.

Seasoning and butter

Salt and pepper: Add them to taste after the corn and dill go into the pan. Taste before serving, as the sweetness of the corn can affect how much seasoning you want.

Extra butter: A little more can be stirred in at the end if you prefer a richer finish.

What to serve it with

Serve the corn alongside grilled chicken, fish, or beans and rice. Its buttery sweetness also works well with simply cooked vegetables and a fresh salad.

For a more substantial plate, pair it with a protein-rich main and another vegetable.

Recipe notes & tips

• Thaw the corn before adding it so it heats through within the stated cooking time.
• Grate the garlic directly into the melted butter for an even distribution.
• Keep the garlic over medium heat and take care not to let it brown.
• Stir the corn as it cooks so it heats evenly.
• Add the parsley after cooking to retain its fresh, herby character.

Variations

• Fresh dill: Use 1 tablespoon of fresh dill instead of dried dill.
• Extra butter: Stir in a little more butter at the end for a richer finish.
• Chilli: Add a pinch of chilli flakes with the dill for gentle heat.
• Lemon: Finish with a little lemon zest for a brighter flavour.
• Herb swap: Replace the parsley with chopped fresh chives for a different finish.

Common mistakes to avoid

• Adding frozen corn straight from the freezer: Thaw it first so it heats through evenly.
• Browning the garlic: Keep it over medium heat and cook only until fragrant, about 30 seconds.
• Cooking the corn for too long: Stop once it is heated through to help it retain its texture.
• Adding parsley too early: Stir it in after the corn is done so its fresh flavour remains.
• Under-seasoning: Taste the corn before serving and adjust the salt and pepper.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring until hot, or use short bursts in the microwave.

Frequently asked questions