This post may contain affiliate links. See our disclosure policy.
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)!
Featured with this recipe
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. Once you try this simple method using frozen corn kernels on the stove top, you will never go back!
Ingredients Needed for this Recipe
Make perfectly flavorful, crispy, delicious corn with just three ingredients! Here’s all you need:
- 1 pound frozen corn
- Butter– about four tablespoons melted butter, give or take
- Sugar – one tablespoon. Trust me on this. It’ll make your corn taste absolutely scrumptious!
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 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.
Questions about Cooking Frozen Corn
It doesn’t need to be completely thawed. Just rinse the corn under cool water until all the ice crystals are gone.
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.
READ NEXT: 25+ Traditional and Easy Sunday Dinner Ideas
More Variations to Try
- Easy Seasoned Corn: Add 2 cloves garlic or some garlic powder and ½ teaspoon thyme before cooking.
- Mexican Street Corn: After cooking, add ⅓ cup queso fresco and sprinkle paprika and parsley over the top. Squeeze a little fresh lime juice over the top and garnish with cilantro, if desired.
- Parmesan Corn: Add 2 cloves garlic before cooking. After cooking sprinkle ⅓ to ½ cup fresh parmesan cheese over the top.
More Recipes using Corn
Wanting to find more incredible corn side dishes? Look no further!
How to Cook Frozen Corn
How to Cook Frozen Corn (the RIGHT way)
Video
Equipment
- Skillet
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.
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 Information
Did you try this recipe?
Share It on Instagram!
Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Delicious and such an easy recipe! Taste like fresh buttered corn on the cob. Definitely a keeper. Thank you for sharing!
I love this! So easy and delicious! If I am out of frozen corn, could I use canned corn??
Sure!
FAN-DAMN-TASTIC! WE thought it was summertime and right off the cob!!! DELICIOUS!
Should we use unsalted or salted butter?
Either is fine!
I made 2 batches. One with salted butter and the other with unsalted butter. After I sprinkled the sugar in both (I used a little less sugar than what the recipe calls for) and BOTH batches were really good!
I noticed a typo in the Mexican street corn variant. I think “queso” was autocorrected. Looking forward to trying this!
Thanks for catching that!
This sounds great! My teeth are terrible, and I’d like to cook the corn to be a little less crispy. Slightly longer cook time? Anything else? Thanks so much for this recipe!
I LOVED IT!!!🥰🥰
Thank you for that superb receipe!!
Um, omg! This is SO good. How did I cook frozen corn so badly all my life!?
Hy, You shared a great recipes of corns! Its wonderful.
Love this! I just did this tonight and so glad I did, it was delicious! I will never boil frozen corn again! Thank you!
Love it! Super easy and wonderful
Perfect every time.
Hi! If made this a day ahead and put in the fridge would it work to reheat in the skillet again? Or what do you think the best method would be?
I think that would work! Heating it up in a skillet should be fine!