Corn on the cob isn't just for enjoying in late summer. Learn how to cook frozen corn on the cob quickly and easily for serving year-round! Bright, firm, and slightly crunchy sweet corn can be cooked straight from the freezer - no thawing necessary.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!
Corn on the cob is an easy side dish that I look forward to every summer; slather it with butter and salt and I'm a happy lady, or use it to make black bean corn salsa or corn and zucchini fritters. But did you know that it also freezes well?
It's true! Read on for the best methods on cooking sweet corn straight from your freezer - no thawing necessary.
Whether it's boiling, microwaving, baking, grilling, or making it in a slow cooker, firm and slightly crunchy kernels of corn are just minutes away.
Jump to:
⭐️ Why This Recipe Is The Best
- An easy summer side dish that pairs well with tomato tart, tortellini salad, or stuffed zucchini boats with rice.
- Ready in just 5 minutes
- Eat it year-round, not just at the end of summer
- 5 of the best methods for preparing frozen corn on the cob
🌽 Ingredient Notes
- Frozen corn on the cob - Buy it fresh at the peak of corn season in the summer and freeze it yourself, or purchase it frozen at the grocery store year-round.
📝 Variations & Substitutions
- With milk. Add 1 cup of milk to boiling water (when you add your ears of corn) to bring out the natural sweetness of the corn.
- Herbs. Add fresh herbs like rosemary, thyme, tarragon, or basil for an herby flavor.
- Make dairy-free/vegan: Use vegan butter or omit it completely.
- Italian seasoning. Don't have any in the pantry? Make your own homemade Italian seasoning!
🔪 How To Make It: 5 Best Cooking Methods
On The Stove
This is the preferred method for cooking frozen corn on the cob - it's simple and once your water is boiling, it takes about 5 minutes to cook.
Fill a large pot half-full with water and bring to a boil over medium-high heat. Once boiling, use tongs to place corn in the boiling water.
Cover the pot and return to a boil. Cook for 5 minutes and remove corn using tongs.
In The Microwave
Place ears of corn on a microwave-safe plate and cover with a microwave-safe lid or plastic wrap. Cook for 5 minutes on high.
In The Oven
Preheat oven to 400 degrees F. Wrap individual ears of corn in foil and place on a baking sheet.
Bake for 20-25 minutes, turning halfway, until heated through. Be careful when removing foil - it will be steamy.
On The Grill
Preheat the grill to medium-high heat. Wrap individual ears of corn in foil and grill for 12-15 minutes, turning every few minutes.
In a Crockpot or Slow Cooker
Place ears in the pot and cover with water. Cook on low for 6 hours or on high for 4 hours.
🧀 Topping Suggestions
- Parmesan cheese
- Cayenne pepper
- Mayonnaise
- Garlic butter
🍽 Storage Instructions
Cover and store your corn in the refrigerator for up to 4 days.
I don't recommend freezing corn on the cob once it's been fully cooked as it can become mushy in the freezer.
👩🏼🍳 Expert Tips
- Don't overcrowd. Don't cook more than 4-5 ears at a time for even cooking.
- Use tongs to place corn into the boiling water (and to remove).
- Serve corn with vegetarian stuffed peppers, purple cabbage slaw, baked beans, or lentil sloppy joes.
- Check corn for freezer burn before using. Discard if it looks white and shriveled.
- No need to thaw the corn before cooking; use it straight from the freezer.
💬 Frequently Asked Questions
Each method has a different cooking time, but cooking on the stove is the easiest preparation, as it takes just 5 minutes.
No, it can be cooked straight from the freezer.
Mushy corn is often the result of being overcooked. If boiling, aim for around 5 minutes for tender yet still crunchy corn.
🍽 More Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.
Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!
Frozen Corn on the Cob Recipe
Equipment
- large pot
- tongs
Ingredients
- 4 ears frozen corn on the cob
- 4 teaspoons butter
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- fresh parsley (optional garnish)
Instructions
- Remove the husk and silks from the frozen corn (if it's not already removed).
- Fill a large pot half-full with water and bring to a boil over medium-high heat.
- Once boiling, use tongs to place corn in the boiling water. Cover the pot and return to a boil.
- Cook for 5 minutes and remove corn using tongs. Serve with butter and salt, and garnish with fresh parsley (if using).
Notes
- Storage: Cover and store in the refrigerator for up to 4 days.
- Don't overcrowd. Don't cook more than 4-5 ears at a time for even cooking.
- Use tongs to place corn into the boiling water (and to remove).
- Check corn for freezer burn before using. Discard if it looks white and shriveled.
- No need to thaw the corn before cooking; use it straight from the freezer.
Barbara Haner says
So easy! Corn on the cob will be good year round!
MaryAnne says
Yes, it's so doable!
Chelsea says
This was very helpful and my corn turned out perfectly!
MaryAnne says
I'm glad you found it helpful, Chelsea! There's nothing better than perfectly cooked sweet corn on a summer day. 😍
Chris Landry says
Mary Anne I love to microwave fresh corn on cob in husk. I do this every summer. This year I put several fresh ears in husk in the freezer. I thought I could pop them in the microwave in husk a little longer for corn on cob in the winter. I have tried microwaving 3-5 mins the frozen ear in husk and sadly it comes out mushy and cold. Do you have any suggestions how to make my frozen corn on cob sweet hot and Al dente?
MaryAnne says
Hi Chris, thanks for your question! If you are microwaving the cobs straight from the freezer (still frozen), the corn should not turn out mushy and cold. However, I do recommend removing the husks before microwaving. Place your ears of corn on a microwave-safe plate and cover with a microwave-safe lid or plastic wrap. Cook for 5 minutes on high, and you should get firm and still crunchy ears of corn. Good luck!