# Easy Skillet Roasted Corn (Simple Recipe!)

Quickly caramelize whole corn kernels alongside onions and garlic for a side dish on the stovetop that is fast enough for weeknights, ready in just 20 minutes all year long using frozen corn.

- Servings: 8 servings
- Total time: 20 min
- Cuisine: American
- Category: Side
- Language: en

## Ingredients

- 2 pounds frozen corn kernels
- 0.5 onion (diced (yellow, brown, or sweet onion))
- 1.5 tbsp garlic (minced)
- 2 tbsp butter
- 2 tbsp olive oil
- kosher salt
- pepper

## Instructions

1. Heat a 12-inch skillet over medium-high heat.
2. Once hot, add in butter and oil until melted.
3. Add in diced onion and garlic and sauté for 2-3 minutes, stirring occasionally, until fragrant and translucent, ensuring the pan stays very hot but not so hot that they burn.
4. With the pan very hot, add in frozen corn kernels.
5. Continue to cook for approximately 10 minutes, stirring occasionally, until the kernels are soft and spotted with deep shades of brown.
6. Finish with salt and pepper to taste.

## Equipment

- 12-inch skillet
- cast iron skillet

## Tips

- 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 to ensure 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 caramelize.
- Stir the corn occasionally, allowing plenty of time without stirring for dark brown spots to develop.
- Fresh herbs like thyme, parsley, and cilantro can be added during the last 5-10 minutes of cooking.
- Herb butter can be used in place of plain butter.
- For a Mexican corn salad, sprinkle in cilantro and cotija cheese once the corn is cool.
- When doubling the recipe for a crowd, use two separate skillets or make the recipe twice in one skillet.
- If making two batches, hold the first finished batch in a covered heatproof serving dish.
- Fresh corn kernels or thoroughly drained canned corn can be used instead of frozen corn.
- Garlic can burn in 60 seconds; consider adding it towards the end of cooking for better flavor and to avoid bitterness.
- To avoid burned garlic, watch the heat; it should be very hot but not so hot that garlic quickly burns.
- Reheat roasted corn in the microwave or a skillet on the stove.
- Best seasonings for roasted corn include onion and garlic, chili powder, chili lime seasoning, fresh herbs, feta cheese, parmesan cheese, or chopped red or green bell peppers.

## Source

- Original video: https://borrowedbites.com/skillet-roasted-corn/
- Recipe page: https://www.cliprecipe.com/recipe/967622d3-21c2-4d10-814f-763c33c7db5c
- Extracted: 2025-12-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt