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How To Cook Frozen Corn On The Cob

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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
Calories: 101kcal
Author: Megan Porta


  • 4 ears corn frozen, on the cob and without husks/silks
  • 4 tbsp butter


  • 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!


  • 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.


Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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