How To Cook Frozen Corn On The Cob

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

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

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.

Print

How To Cook Frozen Corn On The Cob

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 178kcal

Author FoodFaithFitness

Ingredients

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

Instructions

• Fill a large saucepan halfway with water and bring it to a rolling boil over medium-high heat.
  
  
  
  
  
  
  
• Gently place the frozen corn into the boiling water, cover the saucepan, and wait for the water to boil again. Once boiling, uncover and cook the corn for 5 minutes or until the kernels are tender.
  
  
  
  
  
  
  
• Carefully remove the corn from the water and let it dry on a cutting board. Serve the corn on a plate with a generous spread of butter on each cob.
  
  
  
  
  
  
  
• DEVOUR!

Nutrition

Calories: 178kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 246mg | Fiber: 2g | Sugar: 6g | Vitamin A: 518IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.5mg

The post How To Cook Frozen Corn On The Cob appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

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Herbs are a fantastic way to help heal our bodies. Herbal medicine has been used since ancient times and continues to grow today. There are thousands of herbs known to cure various ailments.

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What is the mother of all herbs?

The answer may surprise you!

It is a common garden herb known as rosemary (Rosmarinus officinalis). Rosemary has long been associated with fertility, longevity, and protection from illness. In some cultures, it was believed that the fragrance of rosemary could ward off evil spirits.

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What is the difference between herbs and spices?

Herbs are used for cooking, and spices are used for seasoning.

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Which plant has antibiotic and wound-healing properties?

People often ask about plants that have medicinal uses. Some of these include aloe vera, eucalyptus, chamomile, and lavender. If you're wondering why there aren't any plants used for cleaning and disinfecting purposes, it's because most plants have toxic qualities.

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Statistics

• The herbs market is highly competitive, with over 1,000 herb suppliers and over 15,000 herbs products available in the United States alone.
• Studies have shown that cinnamon can lower fasting blood sugars by 10-29% in diabetic patients, which is a significant amount (9Trusted Source10Trusted (healthline.com)

External Links

[TAG30]

• Efficacy and Adverse Effects of Ginkgo Biloba for Cognitive Impairment and Dementia: A Systematic Review and Meta-Analysis - IOS Press

[TAG32]

• Amazon.com: Starwest Botanicals Organic Bilberries Whole, 4 Ounces: Grocery & Gourmet Food

[TAG34]

• Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents - PubMed


• Cinnamon: A Multifaceted Medicinal Plant - PMC

[TAG37]

• Ashwagandha | Memorial Sloan Kettering Cancer Center


• Grape Seed | Memorial Sloan Kettering Cancer Center

How To

How To Upcycle Herbs After Making Infusions, Oils, Tinctures, And More?

There are more ways to use herbs than you might realize. This is why it's essential to keep an open mind when learning how to make herbal infusions, oils, tinctures, and more.

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