Sautéed Corn with Pine Nuts and Bell Pepper

Why You’ll Love This Recipe

• Golden, toasty pine nuts meet juicy sweet corn for a crunchy, buttery bite.
• Lightly sweet-savory glaze clings to every kernel—balanced, not heavy.
• Weeknight-fast: 18 minutes, pantry-friendly, and flexible with fresh or frozen corn.
• Vibrant color from red bell pepper makes it dinner-party worthy with minimal effort.

Grocery List

• Produce: Sweet corn (fresh ears or frozen kernels), red bell pepper, scallion (optional)
• Dairy: Unsalted butter
• Pantry: Raw pine nuts, neutral oil, low-sodium broth, cornstarch, light soy sauce, sugar, rice vinegar, kosher salt, white pepper, toasted sesame oil, Shaoxing wine or dry sherry (optional)

Full Ingredients

Vegetables & Nuts

• 3 cups sweet corn kernels (450 g; from about 4 medium ears or frozen, thawed and patted dry)
• 1 small red bell pepper, 1/4-inch dice (about 1 cup/150 g)
• 1/2 cup raw pine nuts (60 g)
• 1 scallion, thinly sliced, green parts only (optional garnish)

Glaze (Lightly Sweet & Savory)

• 1/2 cup low-sodium chicken or vegetable broth (120 ml)
• 1 1/2 tsp cornstarch (about 4 g)
• 1 tsp light soy sauce (5 ml)
• 2 tsp sugar (8 g)
• 2 tsp unseasoned rice vinegar (10 ml)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp ground white pepper

For the Pan

• 1 tbsp neutral oil (such as canola, sunflower, or peanut)
• 2 tbsp unsalted butter (28 g), divided
• 1 tsp Shaoxing wine or dry sherry (optional)
• 1 tsp toasted sesame oil (to finish)

Step-by-Step Instructions

Step 1: Mix the glaze

In a small bowl, whisk together the broth, cornstarch, light soy sauce, sugar, rice vinegar, kosher salt, and white pepper until smooth with no cornstarch lumps. Keep the bowl and a spoon nearby; you’ll re-whisk just before using. If using frozen corn, thaw completely and pat very dry with paper towels to help the glaze cling.

Step 2: Toast the pine nuts

Place a dry wok or large skillet over medium heat. Add the pine nuts and stir constantly until they turn pale golden and smell nutty, 3 to 4 minutes. Transfer immediately to a plate to stop the cooking; they can scorch quickly, so watch closely.

Step 3: Heat the pan and start the sauté

Return the wok or skillet to medium-high heat. Add the neutral oil and 1 tablespoon of the butter. When the butter foams, add the diced red bell pepper and cook, stirring, until just beginning to soften, 60 to 90 seconds.

Step 4: Stir-fry the corn

Add the corn kernels. Stir-fry until the corn is heated through and some kernels show light char at the edges, 3 to 4 minutes. If using Shaoxing wine or dry sherry, splash it around the edges of the pan and let it sizzle for 10 seconds to burn off the alcohol.

Step 5: Glaze and finish

Re-whisk the glaze to re-suspend the cornstarch, then pour it into the pan. Toss continuously until the liquid thickens to a glossy, light glaze that clings to the corn and peppers, about 45 to 60 seconds. Reduce heat to medium; add the remaining 1 tablespoon butter, the toasted sesame oil, and the toasted pine nuts. Toss 10 to 15 seconds to coat and warm through.

Step 6: Taste and serve

Taste and adjust seasoning with a pinch more salt or sugar if needed. Transfer to a warm serving dish and garnish with sliced scallions, if using. Serve immediately while the pine nuts are crisp and the glaze is silky.

Pro Tips

• Dry your corn thoroughly—especially if using frozen—so the glaze thickens instead of steaming thin.
• Re-whisk the glaze right before pouring; cornstarch settles fast.
• Toast pine nuts separately and add at the end to keep them crunchy and prevent scorching.
• Butter adds richness, while a bit of neutral oil raises the smoke point for quick stir-frying.
• Keep it moving: high heat plus constant tossing gives light char without overcooking.

Variations

• Classic restaurant-style: Skip the butter and finish with just sesame oil for a lighter, cleaner profile; add 1/2 cup diced cucumber in the last 30 seconds for cool crunch.
• Spicy-sweet: Stir in 1 to 2 teaspoons chili crisp or a pinch of red pepper flakes with the glaze for gentle heat.
• Veggie boost: Add 1/2 cup small-diced carrots with the pepper, or 1/2 cup thawed edamame with the corn.

Storage & Make-Ahead

Toast pine nuts up to 2 weeks ahead; store airtight at room temperature. Mix the glaze up to 3 days ahead and refrigerate; re-whisk before using. Dice bell pepper up to 2 days ahead. Leftover sautéed corn keeps 3 days in an airtight container in the refrigerator. Reheat in a skillet over medium heat with a splash of water to loosen the glaze, 60 to 90 seconds; add a few fresh pine nuts on top for renewed crunch. Freezing is not recommended—texture softens.

Nutrition (per serving)

Approximate: 320 calories; 22 g fat; 31 g carbohydrates; 3 g fiber; 6 g protein; 330 mg sodium. Values will vary based on specific ingredients and salt adjustments.