This recipe is so simple, I hesitate to call it a recipe. I use it about once a week, when I need a quick vegetable side.
📖 Recipe Card
Barbecued Frozen Corn
- Total Time: 17 minutes
- Yield: 6 servings 1x
Description
A quick weeknight vegetable side - frozen corn cooked in butter and oil with salt, pepper and barbecue rub, then browned for a roasted flavor.
Ingredients
- 2 tablespoons fat - olive oil, vegetable oil, butter, or a combination (I usually use 1 tablespoon olive oil and 1 tablespoon butter)
- 1 pound frozen corn
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon barbecue rub (optional)
Instructions
- Preheat the oil: Heat the oil and butter in a 12 inch skillet over medium heat, until the butter stops foaming.
- Cook the corn: Add the frozen corn, and sprinkle with the salt, pepper, and barbecue rub. Stir to coat the corn with the oil and spices. Cover the pan, and cook until the corn is hot, about 10 minutes, stirring occasionally.
- "Barbecue" the corn (optional): Remove the lid, and cook, stirring occasionally, until all the liquid in the pan has boiled away and the corn is nicely browned, another 3 to 5 minutes.
- Serve: Serve hot.
Notes
Equipment: A 12 inch skillet with a lid. For a double batch, I use a 13 inch skillet and 2 pounds of corn.
To check if the corn is hot in step 2, I stick my finger in the middle of the corn - if it's hot, the corn is done. (Wash your hands first!)
The browning step is optional - I like the roasted flavor, but skip it if you're in a hurry. Listen to the pan: when it goes from a "boiling" sound to a "sizzling" sound, start stirring every couple of minutes.
Spicy: Add ½ teaspoon red pepper flakes to the oil about 30 seconds before adding the corn.
Cajun: Replace the barbecue rub with Cajun rub or spices. These usually contain salt, so skip the salt.
Italian: Replace the barbecue rub with 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, and 1 teaspoon paprika.
Mexican: Add 1 minced garlic clove to the oil about 30 seconds before adding the corn, and replace the barbecue rub with 2 teaspoons ancho chile powder and 1 teaspoon ground cumin. For "extra Mexican," add a drained can of diced green chiles (or diced jalapenos) with the corn.
Heartier side dish: Add a drained 15 ounce can of kidney, black, or pinto beans with the corn - especially black beans with the Mexican version.
You can use fresh corn - strip the kernels from about 6 ears - but only if it's in-season, locally grown corn. Otherwise, frozen is better.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
Mike V @ DadCooksDinner says
I do get sizzling and bubbling, but not what I would call "all over everything". Either that, or my tolerance for oil spray is higher than yours - I'm used to some splattering every time I use a frypan...
Chris Lukowski says
I have to ask. Doesn't adding a bag full of frozen vegetables to a pan full of hot oil send a spray of hot oil all over everything in sight? I've done this with frozen green beans and learned my lesson real quick. The corn looks damn good though.