This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

Frying frozen corn in a skillet is my favorite way of preparing this veggie. It adds a lot of flavor to this plain vegetable with the onions and garlic sauteed in butter.

If you are looking for more easy side dishes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Black Beans and Corn Salad, my Healthy Mexican Street Corn Salad, this Southwestern Style Coleslaw or my Crispy Garlic and Rosemary Smashed Potatoes recipes.

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Ingredients

• Frozen Corn
• Unsalted Butter
• Yellow Onion
• Minced Garlic
• Pimientos
• Sea Salt
• Coarse Ground Black Pepper

Instructions

In a frying pan or skillet over medium heat add the butter. Heat the butter until melted and starting to bubble. Add the onions and stir occasionally until the onions are starting to brown.

Add the garlic and heat for 1 minute.

Carefully add the frozen corn, pimentos, salt and pepper. Stir to combine.

Cook over medium heat stirring occasionally until the corn is done, about 5-6 minutes.

Remove from heat and serve immediately.

Substitutions

• Red Bell Pepper - instead of pimentos finely dice a red bell pepper and cook along with the onions
• White Onion - white onions can replace the yellow onion
• Frozen Mixed Vegetables - the corn can be replaced with a 12 ounce bag of mixed vegetables

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Store in an air tight container in the refrigerator for up to 5 days.

You can also freeze this side dish in a freezer safe container or bag for up to 1 month. To reheat either heat in a frying pan over medium low heat or in the microwave with a damp paper towel over the top for 2-3 minutes.

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FAQ

This easy recipe for instant pot garlic ginger green beans is a quick side dish. The recipe uses fresh green beans, onions and doesn't use bacon for a vegetarian option. There is no steamer basket required to pressure cook perfectly tender green beans with lots of flavor!

Whether you have an abundance of fresh green beans from your garden, your farmer's market or you're picking them up at the grocery store this is the perfect way to prepare them!

If you are looking for more vegetable side dishes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Apple Slaw with Poppyseed Dressing, my Gluten Free Zucchini Squash and Corn Casserole, these Air Fryer Pesto Baby Potatoes or my Crispy Garlic and Rosemary Smashed Potatoes recipes.

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Ingredients

• Fresh Green Beans
• Yellow Onion
• Minced Garlic
• Unsalted Butter
• White Vinegar
• Chicken Stock or Vegetable Stock
• Sea Salt
• Ground Ginger
• Coarse Ground Black Pepper

Instructions

Add the green beans, onion, garlic, butter, vinegar, stock, salt, ginger and pepper to your instant pot. Stir to combine.

Put the lid on your instant pot and adjust to sealed.

Using the manual setting cook for 4 minutes. Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.

Carefully remove the lid and dish the green beans out using a slotted spoon. Serve immediately white they are hot.

Substitutions

• Fresh Ginger - instead of ground ginger you can use 1 tablespoon fresh ginger paste or finely grated fresh ginger
• Apple Cider Vinegar - you can use apple cider vinegar instead of white vinegar
• Vegetarian - for a vegetarian option use vegetable stock and replace the butter with 1 tablespoon of olive oil or avocado oil

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Store the leftovers in a sealed container in the refrigerator for up to 5 days.

This recipe freezes really well too! To freeze the instant pot garlic ginger green beans use a sealed freezer safer container and freeze for up to one month.

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FAQ

This easy recipe for cheesy slow cooker creamed corn is perfect for a side dish or a meal. Using your crockpot you add frozen corn, bacon, heavy cream and parmesan cheese for a loaded cream corn. You will never want canned cream corn again after making this homemade version!

I love homemade creamed corn and thought why not make it loaded creamed corn by adding bacon, parmesan cheese and monterey jack cheese! This amazing side dish is made in your crockpot so it doesn't take up any oven space.

If you are looking for more slow cooker recipes you might also enjoy my Slow Cooker Hawaiin Meatballs, this Gluten Free Slow Cooker Meatloaf, my Gluten Free Slow Cooker Lasagna Soup, these Slow Cooker Cranberry Meatballs or my Slow Cooker Spaghetti recipes.

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Ingredients

• Frozen Corn
• Heavy Whipping Cream
• Yellow Onion
• Parmesan Cheese
• Unsalted Butter
• Bacon
• Sea Salt
• Dried Parsley
• Coarse Ground Black Pepper
• Monterey Jack Cheese

Instructions

In a blender or food processor add 1 ½ cups frozen corn and the heavy whipping cream. Blend until smooth.

In the bowl of your crockpot add the rest of the frozen corn, the blended corn mixture, onion, parmesan cheese, butter, bacon, parsley, salt and pepper. Stir to combine.

Put the lid on your slow cooker and cook on high for about 1 hour. It will be bubbly and starting to brown around the sides when it's done.

Remove the lid and add the monterey jack cheese. Stir to combine all of the ingredients.

Serve immediately while hot.

Variations

• Spicy - add a 4 ounce can of diced green peppers for a bit of a kick
• Cheddar Cheese - replace the monterey cheese with cheddar or add a bit of both
• Meat Free - don't add the bacon (but I highly suggest keeping the bacon)

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Store the leftovers in a sealed container in the refrigerator for up to 5 days. This recipe freezes well too! Store in a freezer safe container for up to one month.

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