In a sizable sauté pan set over medium-high heat, melt the butter. Add the corn and stir occasionally for about 10 minutes, or until brown and caramelised. When the garlic is aromatic, add it and continue cooking for an additional 2 minutes.
After taking it off the heat, put the corn in a mixing dish. Stir the remaining components in after adding them. If necessary, taste and adjust the seasonings.
Serve right away or store in the fridge for up to five days in a sealed container.