Improved Frozen Corn Food

HOW TO COOK FROZEN CORN (THE RIGHT WAY)

How to Cook Frozen Corn (the RIGHT way) image

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)!

Provided by Erica Walker

Time 15m

Number Of Ingredients 3

Ingredients

1 lb frozen corn
4 Tbsp butter
1 Tbsp sugar

Steps:

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

Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 71 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

IMPROVED FROZEN CORN

Improved Frozen Corn image

Frozen corn is a quick answer to a fast side dish. Most of it is pretty good but it can be improved without a lot of effort. This modification adds a few calories to the dish but the difference in the flavor of the end product is remarkable -- I've been using this recipe for years.

Provided by Bone Man

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

16 ounces frozen corn
1/2 cup tap water, warm
2 tablespoons butter
1 1/2 teaspoons granulated sugar

Steps:

In a large saucepan over medium heat, pour in all the ingredients. Cover and bring it to a boil, stirring occasionally.
When the blend begins to boil, reduce the heat to low, allow it to sautee for ten more minutes (covered) and then serve.
NOTE: If you want the sauce to be thickened, just whisk in a tablespoon of cornstarch into the water, which should be increased to 3/4 cup, before adding it to the corn.

Nutrition Facts : Calories 104.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 29.9, Carbohydrate 16.8, Fiber 1.8, Sugar 1.1, Protein 2.3

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