Frozen Corn on the Cob Recipe

buttered corn on the cob resting on a white platter with tongs.

5 from 7 votes

Frozen Corn on the Cob Recipe

Corn on the cob isn't just for enjoying in late summer. Learn how to cook frozen corn quickly and easily for serving year-round! Bright, firm, and slightly crunchy sweet corn can be cooked straight from the freezer - no thawing necessary.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 113kcal

Author: MaryAnne

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.

Nutrition