Improved Frozen Corn

"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."
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Ready In:




  • 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.

Questions & Replies

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  1. bmcnichol
    I had a bag of frozen corn to use up. I followed the recipe as written other then I used Splenda instead of sugar as that is all I buy. I made as directed but then added another tablespoon of butter. We normally aren't fans of frozen corn but we did enjoy this.
  2. Tonda
    How funny....I was catching up on my zaar while waiting for hubby to get home and dinner was on the stove. Just so happened that I was making frozen corn. I had the water and butter in already, so I ran in and put the sugar in. It worked out great. Thanks.
  3. Queen Roachie
    This was good. It made just plain frozen corn taste like the super sweet stuff you pay twice as much for at the store in the tiny bags. I'll make this again. I didn't let it cook as long as the directions say, and I used a packet of Splenda rather than granulated sugar. Thanks for sharing!


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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