How To Cook Frozen Corn On The Cob

This fool-proof corn on the cob recipe is both simple and delicious!

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Corn on the cob is typically a summer treat, but it doesn’t have to be. When it’s in season, I like to buy my corn in bulk. I then store the corn in freezer safe bags so I can enjoy the taste of sunshine and grillouts in the dead of winter. Even better, this frozen corn on the cob recipe is deliciously simple so you can make this any day of the week.
While I do have more flavor-forward corn on the cob recipes, you can’t go wrong with corn’s naturally crunchy and sweet taste. This is as simple as it gets. All you need to do is brush the corn with your favorite butter. I’m partial to cultured butter myself, but you do you.

Is Corn on the cob Healthy?

You bet it’s healthy! Sometimes, corn gets bad rap because we use corn-sourced ingredients in a lot of junk food, but it’s an amazing grain. It’s got plenty of insoluble fiber and loads of nutrients, like B Vitamins, Potassium, and Vitamin A. The only “unhealthy” ingredient is butter, but that’s another food that is unjustly demonized. When enjoyed in moderation, it provides healthy fats (like conjugated linoleic acid) that contain anti-cancer properties. In fact, some studies show that the conjugated linoleic acid in butter helps with weight management. Butter also contains butyrate which helps boost metabolisms and reduce inflammation. However, if you’re vegan or just aren’t convinced that butter can be healthy, there are plenty of dairy-free butter out there.

Freezing for freshness

If you want the tastiest, juiciest corn during a cold, grill-less winter, you’ll want to freeze it while it’s as fresh as possible. You could just freeze them without doing a thing, but I have a suggestion for you. Try blanching the corn first. Why blanch? Well, the blanching prevents the enzymes from breaking down the corn’s flavor, color, and texture. However, be sure to cool the corn right away—a bowl of ice water should work. This ensures the kernels stay plump and sweet. Once it’s cooled, store it in a freezer-safe bag. Give it a try!

INGREDIENTS

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

INSTRUCTIONS

Boil Water

Fill a large pot with water and bring it to a boil for the corn.

Cook Corn

Drop the frozen corn into boiling water and cook until the kernels are tender.

Butter Up

Remove the corn, pat dry, butter each cob, and get ready to enjoy.

Serve

Plate your perfectly cooked corn

Devour!

FAQs & Tips

How to Make Ahead and Store?

If you have leftovers, the corn should be good for 3 to 5 days in the fridge. You can store them in an airtight container or foil. However, I wouldn’t recommend re-freezing the corn on the cob.

No Seasonings? Really?

The beauty of this recipe is that it’s a blank canvas! Add whatever seasoning you like. One of my faves is Old Bay seasoning or even just a bit of garlic powder.

Can I double the recipe?

Sure, but don’t overcrowd your pot. Otherwise, the corn won’t cook evenly.

Some of the kernels on my corn look shriveled.

If there are only a few shriveled kernels, I wouldn’t worry. But if most of the corn looks as puckered as fingers in a bathtub, don’t use it.

Serving Suggestions

Well, of course, you know what I’m going to suggest you have with corn on the cob— burgers! And more burgers! I also love pairing corn on the cob with seafood, especially shrimp. Whether you like them sauteed or air fried, I’ve got plenty of recipes to choose from. For something more decadent, serve the corn with some mouth-wateringly delicious lobster rolls.