Do you have corn on the cob sitting in your freezer and want to cook it quickly? Read on for tips about how to cook frozen corn on the cob quickly, easily and with no fuss!
Why This Recipe Works
Corn is one of my all-time favorite side dishes to enjoy with literally any meal in the summer months. It pairs perfectly with pork sandwiches, steak, seafood or even a simple salad. And in my opinion, it can never be better than when it is cooked while still intact with the cob.
There are times when fresh corn is in season, so I purchase in bulk and freeze it for later enjoyment. Cooking a few ears straight from the freezer and having it ready to eat within minutes is such an easy way to enjoy this easy side dish.
Read on for my best tips about how to cook frozen corn on the cob so dinner is a breeze, no matter the time of year! Corn freezes exceedingly well, so you’re in luck with this super easy recipe.
Recipe Ingredients
- Frozen ears of corn – Remove husks and silks before freezing and store in a freezer bag or airtight container, wrapping each individual ear of corn in aluminum foil first to avoid freezer burn.
Toppings for Corn on the Cob
- Olive oil or Butter with kosher salt and fresh black pepper
- Parmesan cheese
- Seasoned salt
- Garlic or garlic butter
- Mayonnaise
- Cayenne pepper
- Chili powder
- Fresh salsa
- Lemon juice or fresh lime juice
- Lemon or lime zest
- Fresh herbs such as parsley, chives, basil or thyme
- Herbed or flavored butter
- Bacon crumbles
- Soy sauce
- Sour cream
- Blue cheese, goat cheese, feta cheese or cotija cheese
How To Cook Frozen Corn on the Cob
Step 1
Fill a large pot of water so there is enough water to fill half the pot. Bring the water to a rolling boil over medium high heat on the stove top.
Step 2
Carefully place corn cobs into the boiling water in a single layer. Cover and allow the water to return to a boil. Remove cover and boil for 5 minutes, or until a corn kernel (when poked with a sharp knife) bursts.
Step 3
Remove from heat and transfer to a cutting board. Pat dry using a paper towel and stack on a serving plate. Spread 1 pat of butter over each cob and serve!
Recipe Notes
- Use tongs to lower the corn into the boiling water to avoid splashing and burning yourself. Also use tongs when removing the hot corn from the pot.
- Once cooked, enjoy with a pat of butter straight from the cob (just like in summer!) or cut the corn kernels away from the cob and add to a salad or as a side to be eaten with a fork.
- Cook time may vary, but start testing for tender corn kernels starting at 5 minutes.
- The amount of corn you use depends on how much your pot will fit. Don’t stack cobs!
- Serve with additional butter for extra slathering, as desired.
What To Serve With Corn On The Cob – 26 delicious side dish options!
Sweet corn is such an easy and delicious staple side dish to prepare, especially in the summer. But what goes with it?! This roundup provides 26 delicious ideas about what to serve with corn on the cob to make a yummy, complete meal. Recipes include pork chops, ribs, French fries, pasta salad and more!
FAQ About Corn on the Cob
Corn on the cob can be frozen. Freeze ripe corn still in the husk, wrapped in foil. It can also be frozen after being cooked. Either wrap in foil or cut from the cob and place in a ziploc bag. Keep frozen corn in freezer for up to 4 months.
Because of the amount of carbs in corn, it is not considered to be compliant with a keto diet.
Corn on the cob can be cooked in a microwave. Place ears of corn on a microwave-safe plate and cover with plastic wrap. Four ears of corn will cook in approximately 5 minutes on high power.
Foods that pair well with corn on the cob include leafy salads, grilled meat, potato salad, pasta salad, chips, fries and fresh fruit salad.
Corn on the cob has a few health benefits, making it a healthy food when not doused with butter. It is high in fiber and aids in digestion. It also contains zinc, magnesium, copper, iron, manganese and vitamin B.
Delicious Corn Recipes
- Slow Cooker Corn Dip
- Crockpot Creamed Corn
- Instant Pot Creamed Corn Recipe
- Corn on the Cob Made in a Pressure Cooker
- Grilled Corn and Tomato Salad
- Edamame Salad with Corn and Tomatoes
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Ingredients
- 4 ears corn frozen, on the cob and without husks/silks
- 4 tbsp butter
Instructions
- Add water to a large saucepan until it is about half full of water. Bring the water to a boil over medium-high heat.
- Carefully drop the corn into the boiling water. Cover and allow the water to return to a boil. Remove cover and boil for 5 minutes, or until a corn kernel (when poked with a sharp knife) bursts.
- Remove from heat and transfer corn to a cutting board. Pat dry with paper towels and stack on a serving plate. Spread 1 tablespoon of butter over each and serve!
Notes
- Use tongs to lower the corn into the boiling water to avoid splashing and burning yourself. Also use tongs when removing the hot corn from the pot.
- Once cooked, enjoy with a pat of butter straight from the cob (just like in summer!) or cut the corn kernels away from the cob and add to a salad or as a side to be eaten with a fork.
- Cook time may vary, but start testing for tender corn kernels starting at 5 minutes.
- The amount of corn you use depends on how much your pot will fit. Don’t stack cobs!
- Serve with additional butter for extra slathering, as desired.
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