How to Roast Frozen Corn ~ Take that available any season frozen corn and roast it golden and sweet just like you would to that season fresh ear.Why you may wonder, would I want to roast frozen corn. The answer is simple, I had no fresh cobs and was curious to know if it’d work.
It did work.
And it was delicious.
I was working on a recipe (to be published soon, I hope…it’s a sponsored post and on hold for reasons beyond my control). When I was writing that recipe and figuring out all the goodies I wanted in it, I wanted freshly roasted peppers (that post is coming too) and roasted corn.
But it was December. (Yeah, long ago now) And fresh corn is not available in December where I live. So that left me with using either frozen or canned corn. I like both varieties and always have frozen in the freezer. I used my erroneous scientific method and determined that frozen corn would work better than canned.
But How To Roast Frozen Corn?
Turns out it’s pretty easy.
Remove excess water, season, add some olive oil, toss in a hot oven, stir once or twice, and eat.Yeah, it really doesn’t get much simpler than that. The corn gets sweet as it browns. It doesn’t quite blacken the way fresh corn does, which was the look I was going for. However, I will sacrifice those blackened bits of fresh for the browned bits of frozen. They were super sweet and did my recipe justice.
Since making it that first time, I have roasted at least 3 pounds of corn. I have come to love it that much. And I can mix up the flavors by simply adding different herbs and spices. Pick a flavor profile (Mexican, Italian, Indian, etc), add the corresponding herbs/spices, roast, and you’re in business.
This recipe is a basic one, a bit of salt and pepper and I left it at that. Sometimes, simple is best. And this my friends is how to roast frozen corn.
How to Roast Frozen Corn
- 16 oz pkg frozen corn
- 2 tbsp extra virgin olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Pre-heat oven to 450°
Line a baking tray with foil or parchment.
Pat the corn dry, removing any excess water or ice crystals
In a zip seal back or large bowl, toss the corn with the oil, salt, and pepper, taking care to thoroughly coat it.
Spread in a single layer on the baking tray.
Place in oven and cook for 5 minutes.
Stir and cook for an additional 5 minutes, stirring as needed.
Remove from oven once corn has begun to brown.
Place under broiler for 1 minute, no more than 2 minutes, stirring as needed to prevent burning, but allowing the corn to get extra golden.
Serve immediately and enjoy.
Now while you wait for the recipe this was made for, I highly recommend serving it along side a delicious slab of Carne Asada, or in my Grilled BBQ Chicken Quinoa Bowls. You’ll love it in both.