Preparing Corn on the Cob from Frozen

Corn on the cob, slathered in butter and eaten fresh from the cob, is a summertime staple.

The sweet corn is vibrant and fresh, and fresh corn on the cob is hard to beat in any preparation. But what if there's no fresh corn?

Thankfully, the end of summer doesn't mean the end of corn on the cob. Corn on the cob can be easily frozen for use at a later time or at any time of year.

If you know how to prepare frozen corn on the cob, you can also buy frozen corn cobs at the supermarket.  

Congrats, pals! Because by the end of this guide, you will be able to cook frozen corn on the cob with confidence, having mastered a variety of techniques and recipes.

See also: How to Cook Frozen Corn on the Cob, How to Cook Canned Corn, and How to Cook Frozen Carrots if you're a fan of the grain.

For What Purpose Should You Prepare This Dish?

• Several Techniques - Using your go-to cooking device, preparing frozen corn is a breeze.  
• Quick and easy instructions for making savory, juicy, perfectly cooked frozen corn on the cob.  
• Enjoy Corn All Year – Freezing corn is a great way to preserve your own corn or fresh corn from the farmer's market when it is abundant in the summer months.  

Recipe Notes

• You can locate frozen corn on the cob in the frozen food aisle. If you buy fresh corn when it's in season and freeze it, you can use it all through the year.  
• Add butter if you like; it's not necessary but definitely enhances the flavor.
• Season with salt or other seasonings to taste.

Prepare this corn on the cob from frozen. Get the stuff together, and I'll show you how to...

Stovetop Instructions for Cooking Frozen Corn on the Cob

Check out the recipe card down below for a full rundown of what you'll need.

1. On medium heat, bring a large pot of salted water to a boil.  
2. Drop the frozen ears of corn into the pot of boiling water.  
3. Bring the water back to a boil, then cook the corn for another 3–6 minutes, or until the kernels are fork-tender.  
4. To remove the hot corn, drain it thoroughly or use tongs.  
5. Sprinkle salt and butter on top, to taste.  

Instructions for Baking Frozen Corn on the Cob

1. To prepare the oven, set the temperature to 400 degrees Fahrenheit (or 200 degrees Celsius) and the gas mark 6
2. Wrap each ear in foil, butter side up, and season with salt and pepper to taste.
3. Prepare and bake for 15-22 minutes, rotating once.
4. Time required to defrost and fully cook corn on the cob will vary depending on cob size.
5. Stand for a few minutes to cool down before serving.

When and how to grill frozen corn on the cob

1. Warm up the grill to a medium-high temperature.
2. Arrange frozen corn on the cob on individual sheets of aluminum foil.
3. Wrap the frozen ears in aluminum foil tightly and top with butter and seasonings.  
4. Broil or grill for 12 to 20 minutes. Every few minutes, give the corn on the cob a quarter turn.  
5. Time needed to defrost and fully cook corn on the cob will vary with cob size.
6. Set aside for a few minutes to cool, then stir in the melted butter and serve.

Here's a Guide to Microwaving Frozen Corn on the Cob.

1. Prepare a microwavable dish by placing a quarter cup of water in it.
2. Prepare a serving dish for the frozen corn on the cob.  
3. Leave a small hole in the plastic wrap near one edge of the dish to allow steam to escape while cooking.
4. Microwave on high for 2–6 minutes (depending on size) or until corn is heated through and kernels are tender.
5. For best results, let the corn sit for a few minutes before draining and transferring to a serving dish. Butter it up and serve it.

Air Fryer Method for Cooking Frozen Corn on the Cob

1. Drop 6 to 8 frozen corn cobs into the air fryer basket.  
2. Spread some melted butter on the corn on the cob.
3. Corn on the cob can be air-fried at 375 degrees F / 190 degrees C for 8-11 minutes, or until it is tender and beginning to brown. The midway point calls for a turn.  

Tips From the Experts

• Look for freezer burn in the corn. Even after being frozen for a long time, corn can suffer from freezer burn. If the corn looks dried out and white, throw it out.  
• Prepare a cooking medium for frozen corn. Corn can be used directly from frozen.  
• You just have to try different things until you find the method of cooking that you like best.  
• To save time and energy while boiling frozen corn, cover the pot.
• For safe microwaving, leave a small hole in the plastic wrap covering the corn.  
• Don't put corn in the freezer after it's been cooked, as it can turn mushy.  
• Corn can be seasoned with herbs, kosher salt, or seasonings by brushing it with olive oil or melted butter after it has been cooked.  
• The kernels of corn on the cob will be scorching. Tong the corn off the cob carefully. Put the corn on a serving dish and let it cool for a few minutes before diving in.

Tasty Variations

• Traditional toppings for corn include melted butter and salt; however, experimenting with other flavors is simple. You can add some flavor by sprinkling on some parmesan cheese or herbs.
• Substitute olive oil for butter to cut back on unhealthy saturated fats. Add some seasonings of your choice, whether that's garlic powder, dried herbs, chili powder, or something else.  

Organizing and Storing

• Prepare in advance - You may need to boil water or wrap the corn in foil, depending on the technique. Frozen kernels of corn can be used directly from the freezer.  
• You can keep any extra cooked corn in the refrigerator for up to four days in an airtight container.  
• Freeze - Corn kernels keep for months when frozen uncooked. Refreezing fully cooked corn on the cob can cause the texture to become mushy, so it's not something we recommend doing.  
• Corn can be reheated by placing it in a damp paper towel and microwaving it for a few minutes.

FAQs

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Guidelines for Plating

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• Kabobs with grilled chicken

Using the Weight Watchers Points System to

One serving of this is worth 2 Blue Plan SmartPoints.

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The Recipe Should Be Printed

You can eat corn on the cob year-round if you cook it and freeze it.

Servings: 4

Calories: 128 kcal

Author: The Inimitable Bintu Hardy

• A large pot of salted water should be brought to a boil over medium heat.
• Throw the frozen ears of corn into the pot of hot water.
• Corn should be cooked for three to six minutes at a rolling boil until tender.
• Carefully remove the hot corn with tongs or a strainer.
• Use salt and butter to taste.

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• Look for freezer burn in the corn. Corn keeps well in the freezer for a while, but after a while it can get freezer burn. Reject the corn if it has turned white and shriveled.  
• Prepare your cooking apparatus for frozen corn. The corn can be used directly from the freezer.  
• Try different methods of cooking until you find one that you like.  
• To save time and energy while boiling frozen corn, cover the pot.
• To prevent the corn from getting steamed in the microwave, make sure there is a hole in the plastic wrap before microwaving.  
• Corn that has been cooked thoroughly should not be frozen because it can become mushy if thawed.  
• Olive oil or melted butter can be used as a base for seasoning corn that has already been cooked with the addition of herbs, kosher salt, or other spices.  
• The kernels of corn will be scorching. Corn should be carefully pried off the cob with a pair of tongs. Put the corn on a serving dish and let it cool for a few minutes before diving in.
• Corn on the cob can be stored in the refrigerator for up to 4 days if it is wrapped in foil or placed in an airtight container.
• One serving of this has 2 WW Blue Plan SmartPoints.

Calories: 128 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 7 g | Solid Fats: 4 g | Unsaturated Fat: 1 g | Polyunsaturated Fats: 2 g | Trans Fat: 1 g | Cholesterol: 15 mg | Sodium: 59 mg | Potassium: 245 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 343 IU | Vitamin C: 6 mg | Calcium: 3 mg | Iron: 1 mg