Easy Skillet Roasted Corn (Simple Recipe!)

Serving spoon full of caramelized pieces of roasted corn.

4.72 from 32 votes

Easy Skillet Roasted Corn (Simple Recipe!)

Get ready to learn how make roasted corn the easy way! Quickly caramelize whole corn kernels alongside onions and garlic for a side dish on the stovetop that is fast enough for weeknights. Plus it uses frozen corn which means this can be ready to eat in just 20 minutes all year long!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings:

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

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.
½ onion, 2 tablespoon butter, 2 tablespoon olive oil, 1½ tablespoon garlic
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.
2 pounds frozen corn kernels, kosher salt, pepper
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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.

Nutrition