Name: Skillet Roasted Corn Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 pounds frozen corn kernels; 2 tablespoons butter; 2 tablespoons olive oil; ½ onion (diced (yellow, brown, or sweet onion)); 1½ tablespoons garlic (minced); Kosher salt (to taste); Black pepper (to taste)

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This is the Skillet Roasted Corn recipe that we've made again and again for more than a decade. It has become the recipe that our family, friends, and readers turn to when they need an easy, seriously delicious side dish that's ready in just 20 minutes and uses a bag of frozen corn. But don't just take my word for it! Readers have left comments like, "Made this tonight... best decision in months," and "This may make a corn lover out of me!"

Roasted corn is just one of our many favorite Vegetable Side Dish Recipes that keeps everyone healthy and happy!

Skillet full of roasted corn with serving spoon.

What's really great about frozen corn is that you can use it all year long. Roasted corn fits as seamlessly on a summer barbecue menu as it does for the holidays (in fact, it is one of our top sides on our list of Easter recipes and Thanksgiving recipes).

This recipe has been so popular that it actually inspired our Hot Honey Skillet Corn. But this is still the classic that I come back to 9 times out of 10.

Recipe Notes from Danielle & Misty

I wish I could say exactly when we started making this recipe, but it's been so long that I honestly can't remember. Over the years, we've had a chance to make it in different kinds (and sizes) of skillets and experiment with different heat levels to find out what works best.

This post shares all the tips we've discovered and passed on to our own family and friends (and now readers) to make in their own kitchens.

"I make this every couple weeks and sometimes even weekly in the summer to add to BBQ chicken salads. My family loves it! It is absolute corn-y perfection! Thank you for the wonderful recipe!"

⭐⭐⭐⭐⭐ - Leslie

Ingredients for roasted corn

You only need 5 ingredients! I won't explain them all, but three are worth calling out before you head to the grocery store.

Olive oil: Typically you want to be careful with olive oil when cooking with high temperatures. In this case, as long as you watch the heat carefully, it should work fine when combined with the butter. You can substitute avocado oil if preferred.
Butter: Why do you need butter if you are also using oil? Well, the butter adds incredible flavor that is noticeably absent when you use only oil. If you use only butter, it tends to burn. A combo of both oil and butter get you the best of both worlds.
Whole corn kernels: We typically use frozen yellow corn kernels because they are easiest to find, but this will also work well with frozen white corn kernels (in fact, white kernels tend to be a bit more tender). It takes more work, but you can also substitute with fresh corn kernels. We have even had some readers use canned corn that's been very thoroughly drained, although I haven't tried it myself.

Technique

Getting the right heat level

The goal is a really hot pan so the corn caramelizes instead of steaming, but not so hot that it burns. The tricky part is that every stove, burner, and even skillet is a little different.

Start with your large skillet over your largest burner on medium-high heat, then keep your eye on the corn as it cooks. If you see it smoking or notice the corn looks or smells like it may be burning, turn the temperature down.

How to make skillet roasted corn

Start by heating a 12-inch or larger skillet over medium-high heat. This is the large cast iron pan I always use for this dish.

Cooking onions and garlic on the stovetop before adding in corn.

Once the pan is warm, add the butter and oil. Once melted, sauté the onions and garlic until they are fragrant and translucent, 2-3 minutes.

Frozen corn added to onions and garlic in skillet.

By the time the onions are translucent, your pan should be really hot - that's good! That's the time to add the frozen corn.

Add the corn and toss well, then spread into an even layer. The pan will be very full, but the corn will shrink as it cooks.

Finished roasted corn in cast iron skillet made with frozen corn.

Continue cooking for 10-12 minutes, only stirring occasionally. The corn is done when the kernels are soft and speckled with dark golden brown spots. Season with salt and pepper to taste, then serve hot.

Do I have to use a cast iron skillet?

Cast iron skillets are our favorite option for this recipe because they hold heat really well and help the corn develop a great golden brown color. But they certainly aren't the only option. You can also use a non-stick skillet, as long as it is at least 12-inches and allow it to get plenty hot.

Variations

Add fresh herbs during the last 5-10 minutes of cooking time. They accentuate the true flavor of corn. My favorite herbs are thyme, parley, and cilantro.
Instead of using regular butter, use your favorite savory compound butter.
For a Mexican flare, add a sprinkle of chopped cilantro and cotija cheese once the corn has cooled.

Yellow and white corn roasted in skillet with butter, garlic, and onions.

Tips & Tricks

Don't overcrowd the pan, or the corn will steam instead of roast. You can fit 2 full pounds of kernels in a 12-inch skillet, which will be very full at first and then shrink as it cooks. For more corn, make separate batches in two different pans.
Only stir the corn occasionally. The longer it sits undisturbed, the more golden, brown, and charred bits it will develop.
Be careful not to overcook the corn, or it will become tough and chewy. It's done when the kernels are tender and brown spots have started to form.

More recipes

Looking for other recipes? Try these:

Recipe

Serving spoon full of caramelized pieces of roasted corn.

Skillet Roasted Corn Recipe

4.74 from 38 votes

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 172kcal

Author: Danielle

Ingredients

▢ 2 pounds frozen corn kernels
▢ 2 tablespoons butter
▢ 2 tablespoons olive oil
▢ ½ onion diced (yellow, brown, or sweet onion)
▢ 1½ tablespoons garlic minced
▢ Kosher salt to taste
▢ Black pepper to taste

Instructions

Heat a 12-inch skillet over medium-high heat (We prefer cast iron skillets for this recipe, but a non-stick skillet will also work).
Once the pan is warm, add the butter and oil. Once melted, sauté the onions and garlic until they are fragrant and translucent, 2-3 minutes. By the time the onions are translucent, your pan should be really hot, but not so hot that anything is burning.
½ onion, 2 tablespoons butter, 2 tablespoons olive oil, 1½ tablespoons garlic
Add the corn to the very hot pan and toss well, then spread into an even layer. The pan will be very full, but the corn will shrink as it cooks.
2 pounds frozen corn kernels, Kosher salt, Black pepper
Continue cooking for 10-12 minutes, only stirring occasionally. The corn is done when the kernels are soft and speckled with dark golden brown spots. Season with salt and pepper to taste, then serve hot.

Notes

Tips & Tricks

Don't overcrowd the pan, or the corn will steam instead of roast. You can fit 2 full pounds of kernels in a 12-inch skillet, which will be very full at first and then shrink as it cooks. For more corn, make separate batches in two different pans.
Only stir the corn occasionally. The longer it sits undisturbed, the more golden, brown, and charred bits it will develop.
Be careful not to overcook the corn, or it will become tough and chewy. It's done when the kernels are tender and brown spots have started to form.

Can I use fresh or canned corn? It takes more work, but you can substitute with fresh corn kernels if needed. We have even had some readers use canned corn that's been very thoroughly drained, although I haven't tried it myself.

Storage: Store in an airtight container in the fridge for 3-5 days.