Want to know the secret to making frozen corn taste delicious? Kick your corn side dish up a notch with How to Cook Frozen Corn (the RIGHT way)!
When it comes to side dishes, you can’t go wrong with corn. It goes well with any meat and potatoes type meal, and is always a favorite for Sunday dinner and Thanksgiving dinner.
How to Cook Frozen Corn
There’s something about crisp, sweet, fresh corn that adds color and vibrancy to your dinner table. But when you can’t have freshly picked corn on the cob, you can have the same delicious side dish using frozen corn! You’ll never use canned corn again. This recipe is easy, fool-proof and oh so delicious.
Benefits of Frozen Corn
Frozen corn beats canned corn any day of the week. And it’s a perfect substitute to fresh corn cobs. Why? For one thing, it’s cheaper. A big bag of frozen corn can last for several weeks in the freezer and when prepared correctly, tastes just as fresh as straight off the cob. And it actually takes less time to prepare than fresh. It’s nutritious too! There are actually fewer calories in frozen corn than in fresh or canned.
Basic Tips for Cooking Frozen Corn
- Don’t BOIL frozen 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, bright and flavorful.
- 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 won’t taste as sweet. Wait until after you’ve cooked it, then salt to taste.
What Goes Well With a Corn Side Dish?
This recipe is so versatile you can serve it alongside virtually anything. But it especially complements turkey and mashed potatoes, pork chops, fried chicken, or a good steak. Throw a handful of skillet-cooked corn into salads, burritos, casseroles or soups for extra color and crunch. Or sauté other veggies with the corn and enjoy a beautiful vegetarian lunch or dinner.
More variations to try
- Easy Seasoned Corn: Add 2 cloves garlic and 1/2 teaspoon thyme before cooking.
- Mexican Street Corn: After cooking, add 1/3 cup quest fresco and sprinkle paprika and parsley over the top. Squeeze a little fresh lime over the top if desired.
- Parmesan Corn: Add 2 cloves garlic before cooking. After cooking sprinkle 1/3 to 1/2 cup fresh parmesan cheese over the top.
More great recipes using corn
Wanting to find more incredible corn side dishes? Look no further!
- Slow Cooker Creamed Corn
- Grilled Corn Salad
- Sweet Corn Cakes (Tomalitos)
- Creamy Corn Dip
- Grilled Cilantro Lime Corn on the Cob
- Fresh Corn Salsa
- Grilled Mexican Street Corn
How to Cook Frozen Corn (the RIGHT way)
Ingredients
- 1 lb frozen corn
- 4 Tbsp butter
- 1 Tbsp 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
