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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 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)
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.
? Ok to cook ahead of time and keep warm in crock pot?
Sure!
I made the corn with garlic and parmesan cheese for lunch today. DELICIOUS!! Will never eat it any other way. Thank you!!
Yum! Thank you for sharing!
Probably gonna try it!!!
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?
Back on the skillet should work!
This makes the perfect corn!! I love corn with so many things & it’s the easiest side dish!
I serve corn nearly every week, this tips are changing everything!!
Wow! This REALLY makes a difference! So tasty and good!
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.
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
That is so strange! I haven’t heard of that happening before! Have you changed where you get your corn from?
Hello,
Im this corn is tasty I love it!! But I had some left overs can I reheat it tomorrow in the microwave?
Sure!
Easy and yummy! A win.
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!
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!
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.
So glad you enjoyed it!!
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.
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!
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.
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!
LOVE THIS RECIPE!! So good! It would be good with coos coos or rice!
Very good
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
I don’t see why not!
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.
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)!
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. 😊
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.
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!
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.
Great tips! Thanks so much for sharing!
I also add 1-2 tablespoons of half and half along with the butter and a sprinkle of pepper… no salt, and no sugar.
Best corn ever! So sweet and crisp!
Thank you so much Karen!! 😀 😉