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5.0 from 372 votes

How to Cook Frozen Corn (the RIGHT way)

Want to know the secret to making frozen corn taste delicious? Kick your corn side dish up a notch with How to Cook Frozen Corn (the RIGHT way)!

Prep Time
8 mins
Cook Time
8 mins
Total Time
15 mins
Servings: 6 servings
Calories: 150 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 pound frozen corn
  • 4 Tablespoons butter
  • 1 Tablespoon sugar

Instructions

    Cup of Yum
  1. Place corn in a colander and rinse with cold water until ice is no longer present. Shake off excess water over the sink.
  2. Place corn and butter in a medium-sized skillet over medium-high heat.
  3. Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-6 minutes). Do not over cook.
  4. Season with Kosher salt and fresh black pepper if desired.
  5. Serve immediately. 

Notes

  • Don’t BOIL frozen kernel corn! Just don’t do it. I know the package tells you to do it, but trust me, it zaps all the flavor out of the corn.
  • Use a skillet. Stir-frying or sautéing frozen corn keeps it crisp and bright and tastes much better than roasted corn in the oven.
  • Add a little sugar. It’s ok, it won’t taste weird and it will bring out the natural sweet flavor.
  • Don’t salt until ready to serve. Salting the corn too early can dehydrate it and it won’t taste as sweet. Wait until after you’ve cooked it, then salt and pepper to taste.

Nutrition Information

Calories 150kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 71mg (3%) Potassium 222mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 235IU (5%) Vitamin C 5.4mg (6%) Calcium 5mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 71mg 3%
Potassium 222mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 235IU 5%
Vitamin C 5.4mg 6%
Calcium 5mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.