Wanna know the secret to making frozen corn taste delicious? Hint: You don’t BOIL it (or steam it). Kick your corn side dish up a notch and give this a try!
There’s something about crisp, sweet, fresh corn that adds color and vibrancy to your dinner table. But when those fresh cobs aren’t in season, 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.
MY LATEST RECIPESBasic 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 tsp. thyme before cooking.
- Mexican Street Corn: After cooking, add 1/3 c. 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 c. fresh parmesan cheese over the top.
More great recipes using corn:
Wanting to find more incredible corn side dishes? Look no further! We have a rich and creamy Slow Cooker Creamed Corn Side Dish, Grilled Mexican Street Corn, Grilled Cilantro Lime Corn on the Cob, Sweet Corn Tamalitos (Mexican Corn Cakes), or try some Fresh Corn Salsa as an appetizer, topping, or side dish!
How to Cook Frozen Corn (the RIGHT way)
How to Cook Frozen Corn (the RIGHT way)
- 1 lb frozen corn
- 4 Tbsp butter
- 1 Tbsp sugar
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.
Karen says
Best corn ever! So sweet and crisp!
Favorite Family Recipes says
Thank you so much Karen!! 😀 😉
Kellie says
For frozen mini corn on the cobs I stand them up on the ends in a square storage bowl and put a little bit of water in the bottom then cover with a paper towel and nuke for about 6 minutes. They taste as good as fresh picked. To reheat them I just wet a paper towel and wrap one and nuke it for a minute. I will have to try this recipe for skillet cooked frozen corn niblets.
Favorite Family Recipes says
Great tips! Thanks so much for sharing!
Margaret Speke Davison says
Hi, I’m needing to know about sweet corn that has been picked, cut off ears, cooked w/cream and then frozen. My friend in Iowa gave me some freezer bags of it. Kept cold in a good cooler and immediately put in fridge when home this last Wed.
Questions: It’s been 5 days and the smell is still good and I can catch the fragrance of fresh corn-off-cob. I know that re-freezing it would compromise the quality and taste, but would it be inadvisable otherwise?
I’m thinking of using this thawed sweet corn to make scalloped corn, baking it. Can it be frozen ahead for Thanksgiving.
Favorite Family Recipes says
If it was frozen and then thawed, I probably wouldn’t freeze it again, but that’s just me. I would try to use it up right away instead of freezing again. Hope this helps!