Make your life easier with frozen corn and take it to the next level. You get juicy, buttery corn without having to shuck a few ears of corn before dinner. Plus, frozen corn has a fresher taste than canned. Throw this easy side dish together with just a few simple ingredients.
For more easy frozen veggie recipes, check out our Frozen Veggie Hacks.
Why Our Recipe
- Skip the microwave and make your frozen corn the most flavorful it can be.
- No need to thaw—just throw it in frozen!
Turn a bag of frozen corn into the easiest side dish you’ll make. This frozen corn hack tastes just like the real thing—straight off the cob. The ingredients and flavors are simple, making it super versatile, too. You can add this corn to a salad, soup, or even a taco the next day. We love a recipe that makes it easy to repurpose our leftovers!
Ingredient Notes
- Frozen Corn: This is the magic! You don’t have to thaw, and the corn stays plump and never soggy.
- Butter: We use salted butter, but you can use unsalted and add just a pinch of salt for flavor.
- Sugar: Adds just a touch of sweetness to balance out the salt.
- Salt and Pepper: Just a simple salt and pepper seasoning that doesn’t overpower the sweetness of the corn.
Flavor Variations
Tex-Mex: Add a 1/4-1/2 teaspoon each of chili powder, ground cumin, and garlic powder for a little Southwestern flavor.
Garlic Butter: Add in 1 teaspoon of minced garlic during the last minute of cooking for a delicious garlicky twist.
Honey Butter: Just replace the granulated sugar with a tablespoon of honey, and voila— honey butter corn!
Serving Suggestions
Mains: Classic pairings include ham, some country-style ribs, or BBQ chicken.
Salads: Make a taco salad with this easy corn recipe. Use chicken or ground beef, add some beans, and then you get a pop of sweetness from the corn.
Soup: Frozen corn (and the leftovers) can easily be added to taco soup or chili. You could even add it to a vegetable stew or chicken noodle soup. Corn makes any soup better!
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat by warming gently on the stove, adding a touch more butter or oil to prevent drying out.
Microwave on high in 30-second increments, untiled warmed through.
I HATE canned corn anyway. I will definitely be trying this method. Thank you for sharing!!
I hope you love it!
This is the way, my grandmother and mother made it and now I make it this way too. It is so good this way. 🙂