How To Cook Frozen Corn On The Cob

Enjoy cooked frozen corn on the cob all year long.

Course Side Dish

Cuisine American, Western

Diet Gluten Free

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 128kcal

Bring a large pot of salted water to a rolling boil over medium heat.
Place the ears of frozen corn into the boiling water.
Return the water to a boil and cook corn for 3-6 minutes until the corn kernels are tender.
Drain carefully or remove the hot corn with tongs.
Dot with butter and season with salt as desired.

Check corn for freezer burn. Corn freezes well for several months then becomes prone to freezer burn. Discard if the corn looks shriveled and white.
Place frozen corn into the desired cooking vessel. There is no need to thaw the corn first.
Experiment to discover the cooking process that works best for you.
Use a lid when boiling water to conserve energy and boil frozen corn faster.
When microwaving corn, leave a vent space in the plastic wrap that is covering the dish.
Don’t freeze corn after it has been thoroughly cooked, as it can become mushy.
Brush cooked corn with olive oil or melted butter before sprinkling with herbs, kosher salt or seasoning.
Corn on the cob will be very hot. Carefully remove corn with a pair of tongs. Place corn on a serving platter or plate and allow the corn to cool slightly before eating.
Storage - keep cooked corn on the cob wrapped in foil or in an airtight container inside the fridge for up to 4 days.
There are 2 WW Blue Plan SmartPoints in one serving of this.