This Pan Roasted Frozen Corn is a quick side dish made with whole corn kernels caramelized in a savory mix of onions and garlic. Because it uses frozen corn kernels, it's easy enough for a weeknight and can be made all year long. It's the BEST way to roast corn on the stove top and will be ready to devour in just 20 minutes.
Skip to:
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 of our go-to side dishes, like these Frozen Green Beans Almondine or Perfect Oven Roasted Broccoli.
This Pan Roasted Frozen Corn recipe is one of the sides I turn to a lot! It goes by many names, but whether you call it pan roasted corn, pan fried corn, skillet corn, or caramelized corn, it's a winner every time. Plus it's a delicious alternative to grilling corn when you don't have a grill.
🏅 Why this recipe is great
- Flavorful! There is absolutely nothing boring about this 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 last minute 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 corn on the cob. Whole corn kernels because are faster to cook on a gas stove and easier to eat than a cob. Plus frozen corn can be made all year long!
🌽 Ingredients for Pan Roasted Frozen Corn
This recipe only calls for 5 ingredients, most of which you probably have on hand already.
Onion: Yellow, brown, or sweet onion.
Garlic: I prefer jarred minced garlic because it's easier and faster than mincing your own.
Butter: Regular salted butter.
Olive oil: Virgin or extra virgin will work, but EVOO will impart a better flavor.
Whole corn kernels: 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. I'd say yellow kernels are easiest to find in grocery stores.
🔪 How to roast frozen corn
Roasting frozen corn on the stove is as easy as three steps! For the best results, read my tips below each step.
Sauté aromatics: Heat a 12-inch cast iron skillet (affiliate)(or non-stick) 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) 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.
Add frozen corn: Get the pan super hot before adding the corn. Then add the frozen corn kernels and roast, 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.
Finish: You can tell the roasted corn is done when the kernels are soft and speckled dark brown spots throughout.
👨👩👧👦 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 to avoid overcrowding the pan. 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 while making the second batch.
👨🏼🍳 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.
🙋 Questions & Answers
No. 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 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 a great option in the middle of the price range is a Lodge cast iron skillet (affiliate).
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 whole corn kernels. I also add a bit of garlic for an extra level of flavor.
Pan Roasted Frozen Corn goes well with chicken, steak, or meat and potatoes type meals. It's delicious alongside this Fall Apart Pot Roast, or you can serve it with grilled chicken, like this Grilled Honey Mustard Chicken or this Best Ever Grilled Chicken. It also pairs naturally with Sunday Dinners or would add a flavorful twist to your Thanksgiving Dinner.
📖 More delicious side dishes
- Red Skinned Mashed Potatoes are creamy, fluffy, and buttery every time! The perfect comfort food.
- These Baked Beans Using Canned Beans is a shortcut method to get thick, bubbly, "from scratch" beans for every BBQ!
- Brown Butter Rice is packed with flavor and super easy to make in the Instant Pot!
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below 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! To get our new recipes straight to your email, subscribe to our newsletter.
📋 Recipe
Pan Roasted Frozen Corn
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
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
- 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.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Bubba says
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.
Misty says
So glad you liked it! Great to pair with steak.
Jess H says
I made this to add into a carnitas bowl and it was delicious! Added in some cotija cheese after the corn chilled. Simply delicious!
Danielle says
That sounds delicious! Great idea! And thanks for taking the time to leave a comment!
Scarlet says
Loved this recipe, will make again, flavorful and quick!
Danielle says
So glad to hear that! We really appreciate you taking the time to comment! Have a great day!
Ashley says
Crowd-pleaser! Just took it to a Friendsgiving and got lots of compliments 🙂
Danielle says
That makes our day! Thank you so much for taking the time to let us know! Happy Thanksgiving
Rosie Swindell says
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.
Misty says
Let us know how it turns out!
Michele says
This was awesome! Made skillet corn tonight and everyone loved it!
Misty says
We're so happy you all loved it!
Dave says
I have made this and added cooked crumbled bacon.
Danielle says
What a marvelous suggestion! We will have to give that a try! Thanks for taking a minute to comment!
Susan says
Can this be made ahead of time? We are having Thanksgiving in our motorhome so stovetop space can be an issue.
Danielle says
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!
Kathy says
Can you use canned corn??
Danielle says
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.
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.
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.
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!