Frozen corn has moisture in it, so the key to getting crispy, flavorful corn is to lose that moisture and gain texture with a slight char. The best way to do so is with a skillet.

Be sure to avoid boiling frozen corn at all costs. Not only does this prevent that light crisp you're aiming for, but it also drowns out the corn's color and flavor.

With the skillet method, the frozen corn can hit the heat, toast up a bit, and be ready to eat in no time. Plus, you can watch it as it cooks, so you always know when it's done.

It's best to use a cast iron skillet for its non-stick qualities, but if you don't have one, add a splash of oil (or butter, for more flavor) to ensure the corn doesn't stick.

Once on the heat, stir the corn often to ensure the kernels don't burn and remove it once it has a slight char. Season with salt, pepper, or sugar to bring out its natural flavor.

The air fryer is another way to give frozen corn a slight char without drying it out too much. However, some baskets have larger holes, which could be problematic.