Total Time
Prep 10 mins
Cook 0 mins

I was looking for something to serve with my chicken the other night, but all I had in the house was some frozen corn. I decided that rather than just heating it up plain (like I normally do) that I would add some spices to compliment the chicken I was serving. My boyfriend absolutely loved it, and I have to say I wasn't disappointed! I like to cook my corn until it begins to brown a little, but it tastes just as good if served sooner. I kept mine light on the chili powder because my boyfriend can't handle anything remotely spicy, feel free to adapt it to your tastes. I don't know how it tastes reheated because we didn't have any left over.

Ingredients Nutrition


  1. In an medium skillet melt butter over medium-high heat.
  2. When it begins to melt, add spices.
  3. Once the butter starts to bubble a little, add the frozen corn.
  4. Stir occasionally until the corn thaws and starts to heat, and the excess water from the frozen corn begins to simmer and evaporate.
  5. Continue cooking, stirring frequently, until the water has all evaporated, and the corn is hot.
  6. Serve.
Most Helpful

tasts good - a better aternative than plain corn. Which I'm not overlyfond of. I know most people love corn and I do like it better than plain corn. I found you can reheat if you fry in a little butter.

muffinlady September 24, 2009

Great recipe and very simple to make. This is a recipe for all seasons. I used fresh corn cut off the cobb and added a little water to replace the moisture that you would get from frozen corn. I was a hit at the neighborhood labor day picnic. Made for pic a chef 09. Thanks for sharing

School Chef September 07, 2009

This is so good. It had a nice southwestern kids thought it tasted like tacos. Fast and easy, definitely a do-over at our house.

Terri Newell June 14, 2007