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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 you can’t have freshly picked perfect 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 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 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. Add in some fresh herbs for even more flavor.
What to Serve with Corn
Corn is a great side dish to proteins and potatoes. Here are some ideas:
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.
More Tasty Corn Recipes
Wanting to find more incredible corn side dishes, main dishes, and corn casseroles? Look no further!
Korean Corn Cheese
Grilled Corn on the Cob
Chipotle Corn Salsa
Grilled Corn Salad
Sweet Corn Cake (Tomalitos)
Mexican Street Corn Cups
How to Cook Frozen Corn
Mexican Street Corn
How to Cook Frozen Corn (the RIGHT way)
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.
Video
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.
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!