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Think frozen corn is boring? Think again. Learn the secret to how to cook corn the right way! This easy method turns frozen corn into a buttery, flavorful side dish everyone will love.
I’m Kind of Obsessed With Corn
Want to know a fun little fact about me? Growing up, corn was my favorite food. I told everyone. I loved it so much that whenever my mom wanted me to try a new food, she’d say, “It tastes like corn!” And I believed her. It wasn’t until years later (while eating zucchini) that I thought, “Wait… this does not taste like corn.” Yep, I was totally gaslit into trying new foods, and honestly? Kind of genius on my mom’s part.
There’s just something about crisp, sweet, corn on the cob that can’t be beat. Our recipe for How to Make Corn on the Cob is absolute perfection, not to mention our recipes for fresh Grilled Corn on the Cob, Air Fryer Corn on the Cob, and my personal favorite, Mexican Street Corn (aka Elote). But fresh corn isn’t always in season. The good news? You can get that same delicious flavor using frozen corn! This easy, fool-proof recipe is buttery, flavorful, and downright addictive.
🩷 Erica
Rave Reviews From Readers ⭐️⭐️⭐️⭐️⭐️
“FAN-DAMN-TASTIC! We thought it was summertime and right off the cob!!! DELICIOUS!” — hs
“Huge hit at Thanksgiving this year! Everyone asked me for the recipe.” — Colleen Mallory
“I’ve literally never commented on any recipe but this deserves some praise. SO DELICIOUS.” — Tessa
“Um, omg! This is SO good. How did I cook frozen corn so badly all my life!?” — Sarah
“The corn was the BEST part of the meal. Thank you!!” — Toni
Table of Contents
Ingredients for the Best Frozen Corn
Frozen corn – Make sure the bag isn’t punctured and that the corn isn’t freezer burned. You want bright, full, yellow (or white) kernels.
Butter – What’s corn without a healthy amount of butter? I usually use salted sweet cream butter but unsalted is great too. You can always add more salt to taste before serving.
Sugar – The secret ingredient. Add what you want to taste, up to a tablespoon (you aren’t making candy corn here so don’t add too much).
How to Cook Frozen Corn Step-by-Step
- Add the frozen corn to a colander and rinse under cold water until all the ice is gone. Shake off any extra water.
- In a medium skillet over medium-high heat, add the corn and butter. Sprinkle in the sugar and stir everything together.
- Cook for 5–6 minutes, or until the corn is heated through and the butter is fully melted. Be careful not to overcook.
- Season with kosher salt and freshly ground black pepper, if desired. Serve immediately
Pro Tips for Cooking Frozen Corn
- Don’t BOIL or microwave frozen kernel corn! Just don’t do it. I know the package tells you to do it, but trust me, it zaps all the flavor out of the corn.
- Use a skillet. Stir-frying or sautéing frozen corn keeps it crisp and bright and tastes much better than roasted corn in the oven.
- Add a little sugar. It’s ok, it won’t taste weird and it will bring out the natural sweet flavor.
- Don’t salt until ready to serve. Salting the corn too early can dehydrate it and it won’t taste as sweet. Wait until after you’ve cooked it, then salt and pepper to taste for perfectly tender kernels.
READ NEXT: 25+ Traditional and Easy Sunday Dinner Ideas
More Variations to Try
- Easy Seasoned Corn: Add 2 cloves minced garlic or some garlic powder and ½ teaspoon thyme before cooking.
- Mexican Street Corn Cups (Elotes en Vaso): You have got to try our Mexican Street Corn Cups. They taste just like the corn cups you can get from Disneyland or a food truck but for a fraction of the price.
- Parmesan Corn: Add 2 cloves minced garlic before cooking. After cooking sprinkle ⅓ to ½ cup fresh parmesan cheese over the top. Add in some fresh herbs for even more flavor.
What to Serve with Corn
Corn is a great side dish to serve alongside just about anything. It pairs perfectly with Grilled Chicken, Fried Chicken, Pork Chops, Pulled Pork, or Steak. For a hearty meal, try it with potatoes on the side, our Perfect Baked Potatoes are the perfect side to serve along with corn. It’s a simple combination that always hits the spot.
It doesn’t need to be completely thawed. Just rinse the corn under cool water until all the ice crystals are gone.
Canned corn can be used in a pinch but some canned corns add preservatives and other sweeteners that can alter the taste. If you use canned corn, adjust the seasonings in the recipe to taste.
We have tried and tested this recipe many times and we think the sweetness is just right. If you are worried about the corn being too sweet, just add the sugar a little at a time until you reach your preferred sweetness.
Throw a handful of skillet-cooked corn into salads, burritos, tacos, casseroles, or soups for extra color and crunch. Or sauté other veggies with the corn and enjoy a beautiful vegetarian lunch or dinner.
Keep leftover corn in an airtight container in the fridge. Try to use it up within about five days.
More Tasty Corn Recipes
Wanting to find more incredible corn side dishes, main dishes, and corn casseroles? Look no further!
Cornbread with Cake Mix
Mexican Cornbread Casserole
Mexican Street Corn Dip
Chipotle Corn Salsa
Mexican Cornbread
Corn Casserole
Creamy Corn Dip
Did you make this corn recipe? We’d love to hear what you thought! Leave a comment below and let us know how it turned out. And if you snap a pic, be sure to tag us on Instagram @favoritefamilyrecipes. 🌽🌽🌽
How to Cook Frozen Corn (the RIGHT way)
Video
Ingredients
- 1 pound frozen corn
- 4 Tablespoons butter
- 1 Tablespoon sugar
Instructions
- Place corn in a colander and rinse with cold water until ice is no longer present. Shake off excess water over the sink.
- Place corn and butter in a medium-sized skillet over medium-high heat.
- Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-6 minutes). Do not over cook.
- Season with Kosher salt and fresh black pepper if desired.
- Serve immediately.
Equipment
- Skillet
Notes
- Don’t BOIL frozen kernel corn! Just don’t do it. I know the package tells you to do it, but trust me, it zaps all the flavor out of the corn.
- Use a skillet. Stir-frying or sautéing frozen corn keeps it crisp and bright and tastes much better than roasted corn in the oven.
- Add a little sugar. It’s ok, it won’t taste weird and it will bring out the natural sweet flavor.
- Don’t salt until ready to serve. Salting the corn too early can dehydrate it and it won’t taste as sweet. Wait until after you’ve cooked it, then salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
I’ve never cooked frozen corn this way. I’ve always boiled it before, but will never do so again after using your instructions. I have to say its really delicious and so easy to cook!! Thank you for sharing!
Delicious. Thank-you so much
Could you please guide me. I’m cooking for 35 people. I love the recipe on how you cook corn. The problem is I can’t serve this dish immediately. I’ll need to keep it warm without ruin this dish. Can you advise me please. Thanks Marion
Hi Marion, Cooking for 35 is a challenge. I would recommend preparing it and keeping it warm in a slow cooker. You will probably need 2 or 3 to serve that many people. I hope this helps!
it so good I love corn
My family said the corn was the BEST part of the meal. Thank you!!
What a compliment! Thank you for sharing this! 🙂
I definitely want to try cooking frozen corn this way. Some of the add in ingredients listed in the article sound delicious.
The recipe states to serve immediately. I would like to make a large batch to bring to Thanksgiving. Any thoughts on reheating/making ahead? I will wait until serving to add salt. Thank you!
How far ahead? You can keep this warm in a crock pot with a little extra butter so it doesn’t dry out. Keep it covered and on warm until ready to serve. Hope this helps!