Adobong Mais (Filipino Corn with Garlic and Butter)
A simple Filipino corn dish made with fresh corn, garlic, and butter.
Servings 4
Calories 155kcal
Cost $4-$6
Equipment
- Wide pan
Ingredients
- 4 ears fresh corn sub: frozen or canned corn
- 2 tablespoons olive oil or any neutral oil
- 6 cloves garlic minced
- 1 small shallot finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Cut the corn kernels off the cob.
- Heat oil in a wide pan over medium heat. Add garlic and cook until lightly golden. Add shallots and cook until softened.
- Add the corn. Stir and cook for 3 to 5 minutes, just until heated through.
- Season with salt and pepper.
- Turn off the heat and stir in the butter until melted and evenly coated. Serve warm.
Notes
- Corn: Fresh corn is best. Frozen corn and canned corn can be used, but thaw and drain it very well.
- Oil: Olive oil or any neutral oil works.
- Shallot: Slightly sweeter and milder than onion. A small onion can be used instead — chop it finely.
- Butter: Salted or unsalted both work.
- Fresh corn gives the best flavor and texture.
- Cook the corn only until heated through. Overcooking can make it wrinkled, less juicy, and less sweet.
- Add the butter off the heat so it doesn’t turn oily.
- Taste before serving and adjust the salt if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over medium heat until warmed through. Add a small amount of butter if it looks dry.
- Freezing is not recommended, as the texture becomes softer after thawing.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 292mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg