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)!
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.
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 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!
- Slow Cooker Creamed Corn Side Dish
- Grilled Mexican Street Corn
- Grilled Cilantro Lime Corn on the Cob
- Sweet Corn Tamalitos (Mexican Corn Cakes)
- Fresh Corn Salsa
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
Sue Ellen says
Perfect every time.
BethE says
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?
Favorite Family Recipes says
I think that would work! Heating it up in a skillet should be fine!
Marsha Hallahan says
? Ok to cook ahead of time and keep warm in crock pot?
Favorite Family Recipes says
Sure!
Terry says
I made the corn with garlic and parmesan cheese for lunch today. DELICIOUS!! Will never eat it any other way. Thank you!!
Echo Blickenstaff says
Yum! Thank you for sharing!
Marilyn says
Probably gonna try it!!!
BethE says
Hi! What do you think is the best method for reheating this if I make it a day ahead and put it in the fridge? Back on the skillet, in the oven?
Favorite Family Recipes says
Back on the skillet should work!
Kristyn says
This makes the perfect corn!! I love corn with so many things & it’s the easiest side dish!
Laura Reese says
I serve corn nearly every week, this tips are changing everything!!
Betsy says
Wow! This REALLY makes a difference! So tasty and good!
Caleb says
I over analyze everything I cook and thought this was delicious. There are only two of us and I didn’t have a full bag of frozen corn anyway so I kind of ballparked the portions, but it turned out really well.
The only addition was paprika.
Thank you for the technique the salt tip was helpful.
Rose says
I found this because I’ve been dumbfounded on why all of a sudden my frozen corn on the cobs aren’t sucking up the butter and flavor from the water. It doesn’t matter what I put in the pot , the frozen corn on the cob comes out like it was boiled in straight water. Usually they come out sweet salty and spicy snd you can suck the corn and all the juices comes out. Does anyone have any idea why all of a sudden it isn’t working ?
I’ve been doing the same routine for years
Favorite Family Recipes says
That is so strange! I haven’t heard of that happening before! Have you changed where you get your corn from?
Yancy G. says
Hello,
Im this corn is tasty I love it!! But I had some left overs can I reheat it tomorrow in the microwave?
Favorite Family Recipes says
Sure!
Laura says
Easy and yummy! A win.
Noura says
Can’t wait to make these today for dinner! Just a quick question, would the corn be too sweet if used unsalted sweet cream butter in addition to the sugar? Also, never had sugar with my corn does it make the corn too sweet? Thank you!
Favorite Family Recipes says
Unsalted butter will be fine! I don’t think it makes the corn too sweet, it just adds a little bit more flavor! I hope you enjoy it!
Marcia says
Tried this last night. Will never boil frozen corn again! Loved it! I had a large gathering so i cooked up 2 pounds of corn in a large skillet and it worked great.
Favorite Family Recipes says
So glad you enjoyed it!!
Constance says
Excellent!
I generally avoid canned and/or frozen foods. I dared myself and bought a packet of frozen white kernels last night and used this recipe. AMAZINGLY nice results. I fried it a bit longer, with the sugar and butter; resulting in a caramelized corn that was perfect.
Thank you.
Mark says
XCLENT! I had been trying to come up with a way to prepare my corn so it didn’t taste so blah. This is the recipe that I have been searching for. Try it, you’ll be very happy!
Karen Arnold says
Can you follow your recipe, put in a casserole dish and reheat in the oven? Looking for a corn recipe that I can prepare ahead of time for Thanksgiving.
Favorite Family Recipes says
We haven’t tried it that way before, so I can’t definitively say how it will affect the taste and texture! Let us know how it turns out if you do try it!
Kelsey says
LOVE THIS RECIPE!! So good! It would be good with coos coos or rice!
Garland says
Very good
Liz says
Can I prepare as stated in recipe but use later in a corn salad? Says to serve immediately so I wasn’t sure how it would turn out
Favorite Family Recipes says
I don’t see why not!
Tessa says
I didn’t know you could make frozen corn taste better. Came across this while looking up how long to boil my corn and sugar. Life changing. I’ve literally never commented on any recipe but this deserves some praise. SO DELICIOUS.
Erica says
Wow thank you so much! We are honored to be your first comment! So glad that you enjoyed this recipe so much 🙂 We have a frozen peas recipe that is similar (try it with a little mint– so good)!
Jen says
We’ve done both the corn and the peas now and LOVE them both! So glad we found this way. Won’t do it any other way now. 😊
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!
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!
D'Ann says
I also add 1-2 tablespoons of half and half along with the butter and a sprinkle of pepper… no salt, and no sugar.
Karen says
Best corn ever! So sweet and crisp!
Favorite Family Recipes says
Thank you so much Karen!! 😀 😉