Roasting frozen corn in the oven is an easy way to prepare a large batch of delicious oven roasted corn for hot dips, salads, and side dishes.
There's this fabulous hot corn dip I'll be sharing later this week, and to make it you need roasted corn. Well, my grocery store was out of fresh corn. I think I circled the produce section at least three times looking for it.
Not to be deterred, I figured there was a plan B for roasting corn when fresh corn was not an option. And I was right! You can whip up a batch of oven roasted corn using frozen corn kernels and it's easy as pie!
I found lots of recipes for roasting corn in the oven but those oven roasted corn recipes were all about whole ears of corn. I was looking for a way to roast corn kernels in the oven—more specifically, roasting frozen corn kernels.
I couldn't believe how easy it was to roast frozen corn kernels in the oven. All you do is toss the frozen corn with some extra virgin olive oil, sea salt, and paprika, spread the frozen corn on a baking sheet lined with heavy-duty foil, and then bake for 20 to 30 minutes until those frozen corn kernels are nice and sweet and slightly toasted.
When figuring out how to roast frozen corn in the oven, I decided to triple the batch because I wanted to use those oven roasted corn kernels in the hot corn dip appetizer and as a salad mix-in for my 5-minute southwest BLT chicken salad.
Doesn't that oven roasted corn sound absolutely delightful in that southwest salad?
If you're going to roast frozen corn in the oven and want to double or triple the batch like I did, plan on extra oven time. For a triple batch (about a 30-ounce bag of frozen corn kernels), it took at least 40 minutes.
I'm thinking next time I'll put the frozen corn on two pans instead of one; I bet the change will help the corn to roast more quickly.
- 1 (10.8-oz) package frozen sweet corn
- 1 T extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon paprika
- Preheat oven to 400 degrees; line a large rimmed baking sheet with heavy-duty foil.
- Combine frozen corn, olive oil, sea salt, and paprika in a medium bowl; toss to coat evenly.
- Layer frozen corn onto baking sheet and spread evenly. Roast for 20 to 30 minutes or until golden and crunchy stirring occasionally.
- Note: If doubling or tripling the recipe, increase baking time by at least 10 to 15 minutes. Keep an eye on the corn so it doesn't burn!
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 144Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 530mgCarbohydrates: 23gFiber: 1gSugar: 7gProtein: 3g