You will want to make this amazing Skillet Roasted Corn whenever a quick side dish is needed. Because it uses frozen corn it’s easy enough for weeknights, but delicious enough for serving to guests. Yummy bits of caramelized corn in a savory mix of onions and garlic. Let’s eat!
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When life gets on the crazy side my meal planning can get a little shoddy. Maybe I am the only mother that plans the main dish but forgets about the sides. 🤷🏼♀️ Please tell me I am not the only one. Since I know this about myself, I try to keep ingredients around that will come through in a pinch. This recipe is perfect for those moments.
However, when I am cooking for a crowd on the weekend I often need the side dishes to be quick and easy. Again, this recipe is perfect. And who doesn't like corn? Well, one of my sons does not. But he's not a big fan of tacos either, so is he really even human?
🌽 Ingredients
Onion: Finely diced yellow or brown onion. Sweet onion is also great.
Garlic: I prefer jarred minced garlic. I don’t find that the flavor suffers at all, but feel free to mince your own.
Butter: Regular salted butter.
Olive oil: Virgin or extra virgin will work, but EVOO will impart a better flavor
Corn: Frozen yellow or white corn can be used. Both are delicious, but the white kernels are usually a little bit more tender while the yellow have a slightly more corny flavor.
🔪 Instructions
Cooking skillet corn is easy breezy! Begin by heating your 12 inch skillet over medium high heat. I prefer cast iron because it holds onto heat better which allows for a more caramelized end result. Make sure that you use a skillet that is at least 12 inches in diameter in order to not overcrowd the pan. Otherwise the corn will not caramelize.
Once the skillet is hot add the butter and oil in the skillet. Then toss in the onions and garlic. You want the pan to be on the verge of being too hot. If it’s not hot enough the corn will steam instead of caramelizing.
Dump the frozen corn into the hot skillet. Continue to cook for approximately 10 minutes stirring occasionally. You will know the corn is close to done when it begins making a popping sound and the kernels are soft with deep shades of brown in spots.
👨👩👧👦 For a crowd
This corn is definitely an option for a crowd, but when doubling the recipe it is best to use two separate skillets. Or use one skillet and make the recipe through twice. If you choose to use one skillet, hold the first finished batch in a covered heatproof serving dish. I like to keep mine near the stove or in a warming drawer to keep the corn warm while the second batch cooks.
🙋 Questions & Answers
No. Cast iron is my go to pan for this, but you are welcome to use whatever skillet you have on hand. Just make sure that your skillet is hot and large in order to ensure the beautiful caramelizing that makes this corn so flavorful.
If you are in the market for a cast iron skillet look at garage sales or thrift stores for a classic model. If you are looking for new then my favorite set of skillets is at Walmart. I haven't noticed a difference between these and the name brand.
Yes! If you want to cut the recipe in half feel free to use a smaller skillet. Again, as long as the corn is not too crowded then it will brown up nicely.
I prefer to keep the seasoning simple. Most of the flavor in this recipe comes from caramelizing the onions and corn kernels in the very hot pan. I add a bit of garlic and onion to complement the caramelized flavors.
📖 More cast iron recipes
- For another vegetable dish in a cast iron skillet, try these amazingly easy Green Beans Almondine. Healthy, fast, and super flavorful!
- For quick, shortcut dinner rolls, make these Buttery Dinner Rolls. They are made with frozen Rhodes rolls - you can't get much easier than that!
- For a quick sweet treat, try these Maple Pecans. Only 3 ingredients and 10 minutes for sweet, crunchy candied nuts. Plus they are a fantastic topping on this Autumn Chopped Salad.
👨🏼🍳 Tips & Tricks
- Using a cast iron skillet will 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 they roast and don't steam.
- Do not overcrowd the pan. If the pan is too crowded the corn won't be able to caramelize.
- Use real butter and extra virgin olive oil for the best flavor.
📋 Recipe
Skillet Roasted Corn
Ingredients
- 2 pounds frozen corn
- ½ onion diced
- 1½ tbsp garlic minced
- 2 tbsp butter
- 2 tbsp olive oil
- kosher salt to taste
- pepper to taste
Instructions
- Begin by heating skillet over medium high heat. While it gets hot dice the onion and mince the garlic if needed. Once the skillet is hot add the butter and oil.
- Add in onion and garlic. Saute for 2-3 minutes, stirring occasionally. Watch that the pan is hot but not so hot that they burn.
- Add in frozen corn. Continue to cook for approximately 10 minutes. It is done when the kernels are soft and are spotted with deep shades of brown. Finish with salt and pepper to taste.
Notes
- Using a cast iron skillet will 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 they roast and don't steam.
- Do not overcrowd the pan. If the pan is too crowded the corn won"t be able to caramelize.
- Use real butter and extra virgin olive oil for the best flavor.
Jana says
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!
Misty says
I'm so glad it turned out well!
Sue says
Can you use fresh corn and get the same steam effect?
Danielle says
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.
Aspen says
Whoa, this is delicious! Perfect for fall... even thought it’s still hot where I live, haha.
Misty says
Yes, it's delicious even when it's warm haha! Glad you liked it.