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Corn and Peas with Shoyu/Butter Sauce

Corn and Peas with Shoyu/Butter Sauce

Renée Robinson

Need a Quick Vegetable Dish that will Probably Be the Star of the Show?

It was time to start dinner and I realized I had no vegetable to go with the meal. I was making steak with a Vietnamese Scallion Sauce and serving it with Japanese rice. But I did have frozen corn and frozen peas in my freezer. A quick Google search led me to a post by a Japanese man who said this combination is very common in Japan and is made using a shoyu (soy sauce)/butter sauce. Well, that fit in perfectly with what I was serving, so I went with it.

Melt a few tablespoons butter in a large skillet. Turn up the heat and add a couple cups each of frozen corn and peas, tossing it around until it gets browned in some spots. Add some soy sauce, stir it up and you’re done. I topped mine with Aleppo pepper, Urfa Biber, and some chili threads, which is not at all authentic, but sounded good to me. The butter and soy sauce combination is a match made in heaven. So simple, but so incredibly delicious.

And wouldn’t you know it, this 10 minute preparation was the hit of the meal. As much as we liked the steak, this vegetable combo was what we all talked about the most. I hesitate to even post this because it’s hardly a recipe, but decided to go ahead and share this extremely easy, but very very tasty side dish, using frozen peas and corn, which I always have on hand. And I love knowing I have this up my sleeve to fall back on when I’m without a fresh vegetable to serve.

Corn and Peas with Shoyu/Butter Sauce

Recipe by Renée Robinson

4 - 6


Frozen corn and peas with shoyu/soy sauce and butter sauce. Garnished with Aleppo pepper, urfa biber, and chili threads.

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  • 2 tablespoons salted butter

  • 2 cups frozen corn

  • 2 cups frozen baby peas

  • 2 tablespoons shoyu/soy sauce

  • Aleppo pepper

  • urfa biber pepper

  • chili threads


  • Add the butter to a 12 inch skillet over medium high heat. Add the corn and cook until it begins to char a little. Add the peas. Toss and cook for a few minutes until they're heated through.
  • Add the shoyu/soy sauce to the pan and stir until heated. Remove the skillet from the heat and place the corn/peas in a serving bowl. Top with the Aleppo pepper, urfa biber, and chili threads. That's all there is to it. You're good to go.

5 Responses

  1. A triumph of a recipe with canned corn and frozen peas. My husband said, smacking his lips “lets try this with fresh corn in the Summertime too!”. And we shall! Thanks Renee!

    1. Yes!!!!! So happy you liked it, too! It’s ridiculous in its simplicity, isn’t it? But man, it really does deliver in the flavor department.

  2. Heres my question Renee – or maybe it’s my dilemma? – I find that frozen corn has a chewy rubberiness that I don’t like, and that good quality canned corn has the crispness that the frozen version lacks. Am I crazy? Mistaken? Totally weird? I want to try this recipe but may have to do it with canned rather than frozen corn (tho I will OF COURSE be using frozen peas). Will let you know my thoughts after the fact, though I cannot give you a proper comparison test as I will not buy rubber frozen corn. But that’s just me.

    1. You’re not wrong, Elizabeth. Canned corn does have a crisp bite that is lacking in frozen corn. No doubt about that. Please use the canned variety in this recipe. It will work just fine. Make sure your pan is good and hot when the corn goes in because you do want to get some char on the corn. It adds an additional element of flavor and texture. I want to hear back from you after you give this a try. I think you’re gonna like it.

      1. Having it tonight, Renee, to accompany our favourite coiled Italian sausage. I will report back (and I promise I will do my sauteeing on the burner Carl and I call “the really scary one”. It will be charred!)

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