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    Home » Recipes » Side dish

    Barbecued Frozen Corn

    Published: Jan 28, 2009 · Modified: Jan 21, 2015 by Mike Vrobel · This post may contain affiliate links · 2 Comments


    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.

    If corn is not in season, frozen corn is the way to go; this recipe comes out better than any grocery-store bought corn you can get, until it's the heart of summer.  Then, please go get the real thing from your local farmer's market!

    Recipe: Barbecued Frozen Corn


    Equipment:

    • 12" skillet with lid

    Ingredients:

    • 2 tablespoon oil - any combination of olive oil, vegetable oil, or butter (I usually use 1 tablespoon olive oil & 1 tablespoon butter)
    • 1 lb frozen corn
    • ½ teaspoon kosher salt
    • ½ teaspoon pepper
    • 1 tablespoon barbecue rub (optional)

    Directions:
    1. Preheat oil: Heat the oil and butter in a 12" skillet over medium heat, until the butter has stopped foaming.

    2. Cook corn: Add the frozen corn, and sprinkle with salt, pepper, and barbecue rub. Stir or toss to evenly coat the corn with the oil and spices. Put a lid on the pan, and cook until the corn is hot, about 10 minutes, checking if the corn is cooked through and stirring occasionally.

    3. "Barbecue" 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 - usually another 3-5 minutes.

    4. Serve!

    Variations:
    *To add some kick to this, sprinkle ½ teaspoon red pepper flakes into the oil/butter about 30 seconds before adding the frozen corn

    *For Cajun Corn, replace the barbecue rub with cajun rub or spices - these tend to have salt in them, so skip the salt.
    *For Italian style: replace the barbecue rub with 1 teaspoon fennel seeds and 1 teaspoon coriander seeds and 1 teaspoon paprika.
    *For Mexican style: add 1 minced garlic clove to the oil/butter about 30 seconds before adding the frozen corn, then replace the barbecue rub with 2 teaspoon ancho chile powder and 1 teaspoon ground cumin.
    *For "extra Mexican" style: To the above, add a drained can of diced green peppers with the corn.  Or diced jalapenos, if you want some kick.
    *For a more substantial side dish, add a drained, 15oz can of kidney, black, or pinto beans with the frozen corn. (Especially black beans and the "extra Mexican" style.

    Notes:
    *I check if the corn is hot enough in step 2 by sticking my finger in the middle of the corn - if it's hot, then the corn is done.  See the picture above.*

    *Make sure you wash your hands!
    *The browning step is optional - I like the roasted flavor it gives the corn, but you can skip it if you're in a hurry, or want a different flavor profile
    *For the browning step, the cooking cue is how it sounds - if you listen, it goes from a "boiling" sound to a "sizzling" sound.   That's what you're looking for, and that's when you need to start stirring every couple of minutes or so.
    *Of course, you could use fresh corn - strip the corn from about 6 ears of corn for this.  But, as I said above, only do that if it's in-season, locally grown corn.  Otherwise, it's not worth the effort.
    *If you're paying attention, you can see in the pictures that I'm cooking a double batch. I'm using my 13 inch skillet, and 2lbs of corn.
    Inspiration:
    Dinosaur Bar-B-Que cookbook

    More Side dish

    • Instant Pot Mexican Black Beans (no soaking needed!)
    • Horseradish Sauce Recipe
    • Instant Pot Air Fryer Frozen French Fries (with an Air Fryer Lid)
    • Instant Pot Snowcap Beans

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    Comments

    1. Mike V @ DadCooksDinner says

      September 09, 2012 at 9:50 pm

      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...

      Reply
    2. Chris Lukowski says

      September 08, 2012 at 2:23 pm

      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.

      Reply

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    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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