How to Cook Frozen Corn (on the Cob and Kernels)
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Wondering how to cook frozen corn the best way? Whether is frozen corn on the cob or frozen corn kernels, we have the tips you need to perfectly serve it up!
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Corn is one of our favorite side dishes and we always keep both canned corn and frozen corn on hand. I’ve already shared the best way to cook canned corn so I thought it only fitting to share the very best way to cook and season frozen corn, whether its is corn on the cob or off.
Why cook frozen corn instead of fresh or canned?
Frozen corn is frozen at its peak so its has maximum flavor. It has no added sodium like canned corn and the texture is much more similar to what you would get from cooking fresh corn, but it cooks much faster.
I also love that frozen corn is very affordable and helps keep my grocery budget down (we all need that!)
How to Cook Frozen Corn on the Cob
I prefer to boil frozen corn on the cob with a few secret ingredients to help maximize the flavor.
- Place corn in a pot and cover with water. (Optional -replace one cup of the water with milk, this helps bring out the sweetness in the corn.)
- Add 1 teaspoon of salt, a tablespoon of butter, and bring to a boil.
- Boil for 5 minutes, then remove from the water and serve with added butter and salt and pepper if desired.
How to Cook Frozen Corn Kernels
I prefer to cook frozen corn (off the cob) in a skillet on the stovetop. I know the package says to boil it in water but I promise you, you’ll end up with dull results if you follow those instructions.
Sautéing frozen corn in a skillet gives it so much flavor with the help of a little butter, sugar (trust me on this), and salt and pepper.
- Place corn in a colander and give it a rinse with cold water. It doesn’t need to be thawed, just rinse until the ice crystals are gone and be sure to shake out any excess water.
- Add corn and butter to the skillet over medium high heat. Sprinkle with the sugar.
- Cook for 6-7 minutes stirring often.
- Season to taste with salt and pepper.
Flavor variations
- add garlic, garlic powder, or chopped fresh thyme
- give it some zing with red pepper flakes
- if cooking kernels on the stovetop, add a tablespoon or two of cream cheese and a teaspoon of honey to make it extra creamy and sweet
- top with queso fresco, paprika, chopped parsley and a squeeze of lime juice for a Mexican street corn flavor
- sprinkle with freshly shredded parmesan or asiago cheese before serving
FAQs
You do not need to thaw the corn but if cooking corn kernels in the skillet I prefer rinsing the ice off first so it doesn’t get watery as I sauté in the skillet. There is no need to rinse corn on the cob if you are boiling it.
I love throwing leftover corn in salads, add to tacos or burritos or burrito bowls, throw into soups for added veggies, or even add to casseroles or skillet meals like this Ground Beef and Rice Skillet or Mexican Beef Casserole.
Store leftovers in an airtight container in the refrigerator up to 3 days.
Yes, once it is cooked you can freeze it again in a freezer-safe container or freezer bag for up to 3 months. Never re-freeze frozen veggies if you have not cooked them as the texture will change.
If you try this recipe please comment and rate it below, I love hearing from you!
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How to Cook Frozen Corn (on the Cob and Kernels)
Description
Wondering how to cook frozen corn the best way? Whether is frozen corn on the cob or frozen corn kernels, we have the tips you need to perfectly serve it up!
Ingredients
- 1 pound frozen corn
- 1–2 tablespoons butter (depending on the method)
- salt and pepper
Instructions
To cook frozen corn on the cob:
- Place corn in a pot and cover with water. Substitute one cup of the water with milk to bring out extra sweetness in the corn.
- Add 1 teaspoon salt and 1 tablespoon of butter to the pot.
- Bring to a boil for 5 minutes.
- Remove corn from the water and serve with additional butter and salt and pepper if desired.
To cook frozen corn kernels:
- Place corn in a colander and give it a rinse with cold water. It doesn’t need to be thawed, just rinse until the ice crystals are gone and be sure to shake out any excess water.
- Add corn and 2 tablespoons of butter to the skillet over medium high heat. Sprinkle with the sugar.
- Cook for 6-7 minutes stirring often.
- Season to taste with salt and pepper.
5 stars from me! Don’t know why it won’t let me press 5 – Anyway, I loved this recipe as I have loathed frozen corn my entire life (54yrs), but food $ is insane right now. The recipe is perfect w/2T of butter, I have seen others using 4. It came out wonderful. Thanks!!