How To Cook Frozen Corn On The Cob
Learn how to cook frozen corn on the cob on the stovetop without thawing it first. Boiled for just 5 minutes, the corn comes out hot, tender and juicy every time.
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Servings: 4 ears of corn
Calories: 101kcal
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
Calories: 101kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.01mg
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