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Roasted Corn in cast iron skillet with wooden spatula
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4.73 from 18 votes

Pan Roasted Frozen Corn

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 172kcal


  • 2 pounds frozen corn kernels
  • ½ onion diced (yellow, brown, or sweet onion)
  • tablespoon garlic minced
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • kosher salt to taste
  • pepper to taste


  • 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.
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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.


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