Sarasota's Simple Quick & Easy Favorite Frozen Corn

"We all use frozen vegetables now and then. Peas and corn I use often and always have on hand. I love these on the grill, but you can also do them right in the oven which makes for NO clean up. Some herb butter (right from the grocery store) and pepper jack cheese for a great 15 minute side dish and NO dishes. To me ... corn goes with anything, just enjoy it."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
5
Yields:
4 cups
Serves:
4
Advertisement

ingredients

  • 4 cups frozen corn (I have used both canned or frozen, and have used both yellow a white shoepeg corn as well)
  • 3 scallions, chopped fine
  • 2 tablespoons herb butter (many brands available, I find mine in the dairy aisle with all the others butter. But you can always)
  • 34 cup monterey jack pepper cheese, shredded
  • 14 cup chicken broth
Advertisement

directions

  • Foil Pouch -- Use a large sheet of foil about 18" long and spray the inside with Pam or any non stick spray. Pour the corn in the center and top with the scallions and lightly toss. Cut the butter into small pieces and top on the corn and finish with the broth and the cheese. Fold up your foil pouch really well.
  • Grill -- Either outside grill or in the oven 375 degrees or medium high heat on the grill. It takes about 10-15 minutes. I flip usually once during cooking.
  • ENJOY this no fuss, inexpensive, easy, quick side dish.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I don't have a grill so I made this in a casserole dish in the oven. I skipped the broth and made my own herb butter with lots of fresh garlic, and dried basil, oregano, thyme, tarragon & marjoram. One 16 oz pkg of corn ended up being almost exactly 4 cups - which was perfect since I'm trying to clean out my freezer and that was what I had! :) It did take a bit longer to cook since the corn was still frozen when I put it in the oven. This was great as a side with chicken. Thanks for sharing!
     
Advertisement

RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes