Skillet Roasted Corn Recipe

Serving spoon full of caramelized pieces of roasted corn.

4.74 from 38 votes

Skillet Roasted Corn Recipe

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!"

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

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.

Nutrition