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    Home » Recipes » Side Dishes

    Published: Jun 8, 2021 · Modified: Nov 14, 2022 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    Perfect Roasted Corn (w/ frozen corn)

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    Spoonful of skillet corn coming up out of a skillet with text overlay on the top of the picture.
    Roasted corn in black skillet with wooden spatula resting on the side and text overlay on the top of the photo.

    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!
    Skip to:
    • 🏅 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!

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Whole corn kernels in cast iron skillet with a wooden spatula.

    Perfect Roasted Corn (w/ frozen corn)

    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.
    4.67 from 24 votes
    Print Pin Save Saved! Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 172kcal
    Author: Borrowed Bites

    Ingredients

    • 2 pounds frozen corn kernels
    • ½ onion diced (yellow, brown, or sweet onion)
    • 1½ tablespoon garlic minced
    • 2 tablespoon butter
    • 2 tablespoon olive oil
    • kosher salt to taste
    • pepper to taste
    Prevent your screen from going dark

    Instructions

    • Heat a 12-inch skillet over medium-high heat (I prefer cast iron skillets, but any skillet will work).
    • Once hot, add in butter and oil until melted. Add in diced onion and garlic. Saute for 2-3 minutes, stirring occasionally, until fragrant and translucent. The pan should stay very hot, but not so hot that they burn.
    • With the pan very hot, add in frozen corn kernels. Continue to cook for approximately 10 minutes, stirring occasionally. It is done when the kernels are soft and are spotted with deep shades of brown. Finish with salt and pepper to taste.
    • We love comments! Please come back and leave us one after you've tried this recipe.

    Notes

    Tips & Tricks
    • Use a cast iron skillet 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.
     
    Can I use fresh or canned corn?
    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.
     
    Storage
    Store in an airtight container in the fridge for 3-5 days. 

    Add Your Own Notes

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    Nutrition

    Calories: 172kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 349mg | Fiber: 3g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

    More Side Dish Recipes

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    • Yummy Loaded Baked Potato Casserole
    • Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)
    • How To Make Cornbread (Moist!)
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      Recipe Rating




    1. Beverly says

      March 09, 2023 at 2:46 pm

      5 stars
      Delicious! Made this tonight & it turned out excellent. Everyone enjoyed it, there was none left. Thanks for another yummy way to make corn.

      Reply
      • Misty says

        March 10, 2023 at 8:14 pm

        So glad you enjoyed it! Thanks for taking the time to share, it makes our day!

        Reply
    2. Dave says

      March 06, 2023 at 7:08 pm

      2 stars
      Hello. I made this the way you said but had a problem. While the flavor was awesome it kept sticking to my teeth and was very tough to chew. (Real teeth not dentures) The crazy thing was that the flavor was so good I kept eating it! Did I do something wrong or is it supposed to be tough like that?

      Reply
      • Misty says

        March 07, 2023 at 5:45 pm

        Hi Dave! Yes, the flavor really is amazing. Corn tends to get tough when it is overcooked. My suggestion would be to try cooking it just a few minutes less, until the kernels are soft and just golden brown. Let us know how it goes!

        Reply
        • Dave says

          March 08, 2023 at 7:15 pm

          Okay I'll try that. The flavor is really good so I'll give it another try maybe a hotter pan and less time than I cooked it last time. Thanks

          Reply
    3. Bubba says

      May 07, 2022 at 12:03 am

      5 stars
      Made this tonight since I had no asparagus.

      Best decision in months. Lol

      Washed it down with a Med Rare 18oz NY prime steak.
      Sous Vide at 133 for 2 1/2 hours seasoned with Smokey Cajun.
      Then Pan Seared in same pan that made the Corn.

      Great recipe.
      Look forward to trying more.

      Best meal in ages.

      Reply
      • Misty says

        May 08, 2022 at 9:34 am

        So glad you liked it! Great to pair with steak.

        Reply
    4. Jess H says

      April 20, 2022 at 10:36 am

      5 stars
      I made this to add into a carnitas bowl and it was delicious! Added in some cotija cheese after the corn chilled. Simply delicious!

      Reply
      • Danielle says

        April 20, 2022 at 3:21 pm

        That sounds delicious! Great idea! And thanks for taking the time to leave a comment!

        Reply
    5. Scarlet says

      February 21, 2022 at 2:00 pm

      5 stars
      Loved this recipe, will make again, flavorful and quick!

      Reply
      • Danielle says

        February 21, 2022 at 3:35 pm

        So glad to hear that! We really appreciate you taking the time to comment! Have a great day!

        Reply
    6. Ashley says

      November 13, 2021 at 4:10 pm

      5 stars
      Crowd-pleaser! Just took it to a Friendsgiving and got lots of compliments 🙂

      Reply
      • Danielle says

        November 14, 2021 at 6:11 am

        That makes our day! Thank you so much for taking the time to let us know! Happy Thanksgiving

        Reply
    7. Rosie Swindell says

      September 04, 2021 at 9:33 am

      I want to make charred corn salsa. I don't have a grill so this sounds like it will do the trick. Will let you know how it worked. Thanks for the tip.

      Reply
      • Misty says

        September 04, 2021 at 3:15 pm

        Let us know how it turns out!

        Reply
    8. Michele says

      July 09, 2021 at 4:55 pm

      5 stars
      This was awesome! Made skillet corn tonight and everyone loved it!

      Reply
      • Misty says

        July 10, 2021 at 2:58 pm

        We're so happy you all loved it!

        Reply
    9. Dave says

      April 29, 2021 at 7:49 am

      I have made this and added cooked crumbled bacon.

      Reply
      • Danielle says

        April 29, 2021 at 1:58 pm

        What a marvelous suggestion! We will have to give that a try! Thanks for taking a minute to comment!

        Reply
    10. Susan says

      November 02, 2020 at 10:45 am

      5 stars
      Can this be made ahead of time? We are having Thanksgiving in our motorhome so stovetop space can be an issue.

      Reply
      • Danielle says

        November 02, 2020 at 11:06 am

        Definitely! If I make this ahead I like to warm it in the oven when it is time to serve. Although, I assume a microwave would be successful as well. If you try either method let us know how it turns out! Hope your Thanksgiving is delicious!

        Reply
    11. Kathy says

      October 22, 2020 at 6:18 pm

      Can you use canned corn??

      Reply
      • Danielle says

        October 23, 2020 at 6:33 am

        I have not tried that before, but as long as you drain them very well I think it would work. Please let us know if you give it a try.

        Reply
    12. Aspen says

      September 06, 2020 at 3:25 pm

      5 stars
      Whoa, this is delicious! Perfect for fall... even thought it’s still hot where I live, haha.

      Reply
      • Misty says

        September 07, 2020 at 8:44 am

        Yes, it's delicious even when it's warm haha! Glad you liked it.

        Reply
    13. Sue says

      August 19, 2020 at 6:18 am

      Can you use fresh corn and get the same steam effect?

      Reply
      • Danielle says

        August 20, 2020 at 10:06 pm

        So sorry this took us a day! A technical glitch on this end. I have never tried fresh corn, but I think it should work. If you give it a try, please let us know how it turned out.

        Reply
    14. Jana says

      July 27, 2020 at 2:48 pm

      5 stars
      This was SO good! I really made sure to get the pan super hot and keep the layer of corn thin. It browned really nicely and made the whole house smell amazing!

      Reply
      • Misty says

        July 27, 2020 at 2:48 pm

        I'm so glad it turned out well!

        Reply

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