Perfect Roasted Corn (w/ frozen corn)

Name: Perfect Roasted Corn (w/ frozen corn)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 pounds frozen corn kernels; ½ onion (diced (yellow, brown, or sweet onion)); 1½ tbsp garlic (minced); 2 tbsp butter; 2 tbsp olive oil; kosher salt (to taste); pepper (to taste)

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This Roasted Corn recipe is a quick and easy side dish made with frozen corn caramelized in a savory mix of onions and garlic. It's easy enough for a weeknight and can be made all year long. It's the BEST way to roast corn on the stovetop and will be ready to devour in just 20 minutes.

Pan roasted corn with onions and garlic in cast iron skillet. — Learning how to make roasted corn is fast, easy, and guaranteed to get the chef compliments!

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🏅 Why this recipe is great
🌽 Ingredients for roasted corn
🔪 How to make roasted corn
👨‍👩‍👧‍👦 For a crowd
🙋 Questions & Answers
👨🏼‍🍳 Tips & Tricks
📖 More delicious sides
👋🏻 Connect with us!
📋 Recipe
💬 Comments

When life gets on the crazy side my meal planning can get a little shoddy. I can't be the only mother that plans the main dish but forgets about the sides, right? Since I know this about myself, I try to keep ingredients around for some simple side dishes, like this Moist Buttermilk Cornbread or this Oven Roasted Broccoli.

This Roasted Corn recipe is one of the sides I turn to a lot. Better than a great ear of corn, better than oven roasted corn, better than Mexican Street Corn... and yes, better than that store bought version from Trader Joe's. It's a frozen corn recipe that will steal the show!

🏅 Why this recipe is great

Flavorful! There is absolutely nothing boring about roasted corn. It takes on all the caramelized flavors of the onion and garlic.
Fast and easy. Just keep frozen corn kernels on hand and you have a delicious, quick side dish ready in 20 minutes.
Fits every occasion. Roasted corn is easy enough for a weeknight, delicious enough to serve to guests, and simple enough to feed to a crowd.
Better than your corn on the cob recipe. Whole corn kernels are faster to cook on the stovetop and easier to eat than a corn cob.
Saves space in the oven. Oven-roasted corn is good, but cooking it on the stovetop saves space in the oven for everything else.
Any time of year. Fresh summer corn is delicious, but frozen corn can be made all year long! Plus it's a great alternative to grilling.

🌽 Ingredients for roasted corn

This roasted corn recipe only calls for 5 simple ingredients, most of which you probably have on hand already.

Onion: Yellow, brown, or sweet onion.
Garlic: I prefer buying minced garlic because it's easier and faster than mincing your own. I suggest using real garlic over garlic powder.
Butter: Regular salted butter.
Olive oil: Virgin or extra virgin will work, but EVOO will impart a better flavor.
Whole corn kernels: This recipe uses frozen corn kernels (yellow, white or sweet corn). White kernels are usually a bit more tender while the yellow have a slightly more corny flavor. Yellow are the easiest to find in the grocery store.

🔪 How to make roasted corn

Cooking frozen corn on the stove top is as easy as three steps! For the best results, read my tips below each step.

Sauté aromatics: Heat a 12-inch skillet over medium-high heat. Add the butter and oil, then sauté the onions and garlic until they are fragrant and translucent, 2-3 minutes.

I prefer using a cast iron skillet (affiliate) over a non-stick skillet because it holds heat better, resulting in more caramelized corn kernels.
Make sure the skillet is 12 inches in order to not overcrowd the pan.

Onions and garlic sautéd in cast iron skillet with wooden spatula.

Add frozen corn: Get the pan super hot before adding the corn. Then add the frozen corn kernels and roast in a single layer, stirring occasionally.

If the pan isn't hot enough, the corn will steam instead of caramelizing. So don't be afraid to get it screaming hot!
Only stir the corn occasionally. If you stir too often it won't have the chance to caramelize.

How to roast corn on the stove in a cast iron skillet.

Cook for about 10 minutes: You can tell the roasted corn is done when the kernels are soft and speckled with dark golden brown spots throughout.

Pan roasted corn in a cast iron skillet with a wooden spatula.

👨‍👩‍👧‍👦 For a crowd

Roasted corn is definitely an option for a crowd, but when doubling the recipe it is best to use two separate skillets to avoid overcrowding the pan. Or use one skillet and make the recipe twice. If you choose to use one skillet, hold the first finished batch in a covered heatproof serving dish while making the second batch.

Whole corn kernels roasted on stove top in a black skillet. — We use whole corn kernels because they are faster to cook on a gas stove and easier to eat than a cob. Plus frozen corn can be made all year long!

🙋 Questions & Answers

Do I have to use a cast iron skillet?

Cast iron skillets are most likely going to get you the best results, but you are welcome to use whatever skillet you have on hand. Just make sure that your skillet is large and gets hot enough to ensure the beautiful caramelizing that makes this corn so flavorful.

If you don't have a cast iron skillet yet, check out this post about Why You Should Buy a Cast Iron Skillet + 15 Recipes to Try.

Can I use fresh corn? Canned?

Removing corn husks and cutting it off the cob is a lot of extra work.... The easiest way to go is frozen corn, so that's our first choice. However, you can also make this recipe with fresh corn kernels or canned corn that has been thoroughly drained.

Can you roast corn without boiling it?

Yes, no matter the type of corn you can roast it without boiling it first. However, roasting corn kernels (instead of a whole cob) will get you the best results.

What are the best seasonings for roasted corn?

My favorite seasonings are just the onion and garlic sautéed in melted butter. They add tons of flavor! For a different flavor profile, you could also try a little bit of chili powder, chili lime seasoning, fresh herbs, feta cheese, parmesan cheese or even chopped red or green bell peppers.

How to store roasted corn?

Store roasted corn in an airtight container in the fridge for 3-5 days. Reheat in the microwave or in a skillet on the stove.

Spoon scooping caramelized roasted corn out of pan. — Pro tip: Make sure the pan is very hot to ensure the corn caramelizes!

👨🏼‍🍳 Tips & Tricks

Use a cast iron skillet (affiliate) to produce the most color on the corn.
After sautéing the onions and garlic, make sure the pan is really hot before adding the corn. This will ensure that the kernels roast and don't steam.
Do not overcrowd the pan (use a 12-inch skillet). If the pan is too crowded the corn won't be able to caramelize.
Stir the corn occasionally, but allow plenty of time without stirring to help the dark brown spots to develop.

📖 More delicious sides

Red Skinned Mashed Potatoes are creamy, fluffy, and buttery every time! The perfect side dish.
These Baked Beans Using Canned Beans is a shortcut method to get thick, bubbly, "from scratch" beans for every summer bbq!
These Fresh Green Beans with Bacon are one of those healthy recipes that you actually want to eat. Perfect for the summer months!
This Pull Apart Bread is slathered with homemade garlic butter and baked until perfectly golden!

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