To cook frozen corn on the cob, add the frozen ears directly to boiling water. There’s no need to thaw them first! Boil for about 5 minutes, or until the kernels are hot, tender and easily pierced with a sharp knife.
This is one of my favorite last-minute side dishes because it goes straight from the freezer to the table in minutes. Add butter and salt or dress it up with your favorite seasonings for an easy side that works with just about any meal.
Have extra corn to use? My Edamame Salad With Corn and Tomatoes is one of Pip and Ebby’s most-loved recipes and such a fresh, easy way to use it!
Why You’ll Love This Easy Method
When fresh sweet corn is in season, I love buying extra ears and freezing them so we can enjoy them later. Thankfully, corn freezes really well and can be boiled directly from frozen, making it one of the easiest side dishes to keep on hand.
- No thawing required. The corn goes straight from the freezer into boiling water.
- Ready in minutes. Frozen corn on the cob needs only about 5 minutes of boiling time.
- Perfect year-round. Enjoy tender, juicy corn even when fresh corn isn’t in season.
- Goes with almost anything. Serve it with pork sandwiches, steak, seafood, grilled chicken or a simple salad.
Recipe Ingredients
- Frozen corn on the cob – Use store-bought frozen ears or corn you’ve frozen yourself. The husks and silks should be completely removed, but there’s no need to thaw the corn before boiling.
- Butter – Spread softened butter over the hot corn before serving. Salted or unsalted butter both work, or use your favorite dairy-free alternative.
Topping Ideas for Corn on the Cob
Butter and salt are always delicious, but frozen corn on the cob is easy to dress up with whatever you have on hand. Try one of these combinations:
- Classic: Butter, kosher salt and freshly ground black pepper
- Garlic Parmesan: Garlic butter, grated Parmesan and fresh parsley
- Spicy: Butter, chili powder, cayenne pepper and a squeeze of lime
- Elote-inspired: Mayonnaise, cotija cheese, chili powder and fresh lime juice
- Fresh and herby: Olive oil or butter with basil, parsley, chives or thyme
- Loaded: Butter, sour cream, bacon crumbles and chives
- Salsa-topped: Fresh salsa, cotija cheese and a squeeze of lime
- Savory: Butter, a small splash of soy sauce and garlic
How To Cook Frozen Corn on the Cob
- Boil the water. Fill a large pot about halfway with water. Bring it to a rolling boil over medium-high heat on the stovetop.
- Add the frozen corn. Carefully place the frozen corn cobs directly into the boiling water. Cover the pot and allow the water to return to a boil.
- Boil for 5 minutes. Remove the cover and cook the corn for about 5 minutes, turning the ears occasionally, until the kernels are hot, tender and easily pierced with a sharp knife.
- Butter and serve. Remove the corn from the water and transfer it to a cutting board or serving plate. Pat dry with paper towels, spread butter over each ear and serve immediately.
How Long to Boil Frozen Corn on the Cob
Boil frozen corn on the cob for about 5 minutes after the water returns to a boil. There’s no need to thaw it first—simply place the frozen ears directly into the boiling water. The corn is done when the kernels are hot, tender and easily pierced with a sharp knife.
Avoid boiling frozen corn for much longer than 5 to 7 minutes. Overcooking can make the kernels soft and waterlogged instead of crisp and juicy.
Recipe Notes
- Use tongs to lower the frozen corn into the boiling water and remove it once cooked. This helps prevent hot water from splashing.
- Don’t overcrowd the pot. Use a pot large enough for the ears to move freely in the water. Cook the corn in batches if needed.
- Cut off the kernels if you don’t want to eat the corn straight from the cob. Add them to salads, soups or your favorite side dishes.
How to Store Leftover Corn on the Cob
Allow leftover corn to cool, then refrigerate it in an airtight container for up to 3 to 4 days.
Reheat individual ears in the microwave for 30-second intervals until warmed through. You can also place them briefly in simmering water, but avoid cooking them for too long or the kernels may become soft.
For easy meal prep, cut the cooked kernels from the cob before refrigerating. They’re easy to add to salads, soups, tacos and other side dishes throughout the week.
What To Serve With Corn On The Cob
Not sure what to serve with your corn? It pairs perfectly with summer favorites such as pork chops, ribs, burgers, pasta salad and French fries. Browse my list of delicious recipes to serve with corn on the cob for plenty of easy ways to turn it into a complete meal.
FAQs About Corn on the Cob
Place the frozen corn directly into a large pot of boiling water. Cover the pot until the water returns to a boil, then uncover and boil the corn for about 5 minutes, or until the kernels are hot and tender.
No. Frozen corn on the cob can go straight from the freezer into boiling water. Thawing it first isn’t necessary and can result in softer kernels.
Boil frozen corn on the cob for about 5 minutes after the water returns to a boil. Larger ears may need another minute or two to become hot and tender.
Add the corn directly to boiling water and begin checking it after 5 minutes. Remove it as soon as the kernels are heated through and tender. Avoid thawing it first or leaving it in the hot water after cooking.
Yes. Thirty minutes is much longer than frozen corn on the cob needs to cook and will likely make the kernels soft and waterlogged. Approximately 5 to 7 minutes is usually plenty.
The corn is ready when the kernels are hot, tender and easily pierced with a sharp knife. Avoid relying on color alone since some varieties of corn are naturally pale or white.
Yes. Place one or two frozen ears in a microwave-safe dish with a few tablespoons of water. Cover loosely and microwave on high for 4 to 6 minutes, turning halfway through. Microwave wattage and the size and number of ears can affect the cooking time, so check that the kernels are hot and tender before serving.
More Easy Corn Recipes
Have extra corn to use or want to try another easy cooking method? Here are a few more reader favorites:
- Corn on the Cob in a Pressure Cooker – Another quick way to make tender, juicy corn without using the stovetop.
- Crockpot Creamed Corn – A rich and comforting side dish that’s especially good for holidays.
- Instant Pot Creamed Corn – Creamy corn made quickly and easily in the pressure cooker.
- Slow Cooker Corn Dip – A warm, cheesy appetizer that’s perfect for parties and game days.
- Grilled Corn and Tomato Salad – A fresh summer salad filled with sweet corn and juicy tomatoes.
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How To Cook Frozen Corn On The Cob
Ingredients
- 4 ears frozen corn husks and silks removed
- 4 tbsp butter
- salt and pepper for serving
Instructions
- Fill a large pot about halfway with water and bring it to a rolling boil over medium-high heat.
- Using tongs, carefully place the frozen ears of corn directly into the boiling water. Cover the pot and allow the water to return to a boil.
- Remove the cover and boil for about 5 minutes, turning the ears occasionally, until the kernels are hot, tender and easily pierced with a sharp knife.
- Use tongs to transfer the corn to a cutting board or serving plate. Pat dry, spread 1 tablespoon of butter over each ear and season with salt and pepper. Serve immediately.
Notes
- There’s no need to thaw the corn before cooking.
- Avoid overcrowding the pot. Cook in batches if the ears cannot move freely.
- Begin checking the corn after 5 minutes. Larger ears may need an additional 1 to 2 minutes.
- Avoid overcooking, which can make the kernels soft and waterlogged.
- Refrigerate leftovers in an airtight container for up to 3 to 4 days.Add the corn directly from the freezer—do not thaw it first. Begin checking it after 5 minutes and remove it as soon as the kernels are hot and tender to prevent mushy, waterlogged corn.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I appreciate the cook times! Nothing worse than overcooked corn. Bleh.
You’re welcome Lorine. Thank you for trying it.
Made exactly as recipe.
DELICIOUS! Quick and Easy!
Thank ulu
Megan the recipe was just: “boil the corn a lil” 🙁
Juan, I appreciate your share. I get users from all different levels of cooking levels and we have had people ask these basic questions in addition to those that want much more detailed, involved recipes. Here to help everyone.
I appreciate this recipe. I’m a relatively experienced cook, but I’ve never cooked corn on the cob from frozen, just fresh. I wasn’t sure if I should let it thaw first or put frozen corn in the boiling water. Which method would make the best corn/ texture. I’d rather find a recipe like this from someone who knows than have to experiment myself.