How Long To Cook Frozen Corn On The Cob In Boiling Water

Want to know the surreptitious to making frozen corn taste delicious? Kicking your corn side dish upwards a notch with How to Cook Frozen Corn (the RIGHT manner)!

Perfectly cooked frozen corn sprinkled with pepper in a white serving bowl

Leap to Recipe

How to Cook Frozen Corn

When information technology comes to side dishes, yous can't become wrong with corn. It goes well with whatsoever meat and potatoes type meal, and is always a favorite for Lord's day dinner and Thanksgiving dinner.

In that location's something about crisp, sweet, fresh corn that adds color and vibrancy to your dinner table. But when you tin't accept freshly picked corn on the cob, you tin can have the same delicious side dish using frozen corn! Y'all'll never use canned corn again. This recipe is easy, fool-proof and oh so succulent.

Benefits of Frozen Corn

Frozen corn beats canned corn any 24-hour interval of the week. And it'southward a perfect substitute to fresh corn cobs. Why? For 1 thing, it'south cheaper. A big bag of frozen corn tin can last for several weeks in the freezer and when prepared correctly, tastes just as fresh as straight off the cob. And it actually takes less time to gear up than fresh. It's nutritious too! There are actually fewer calories in frozen corn than in fresh or canned.

Bones Tips for Cooking Frozen Corn

Don't Eddy frozen corn! But don't do it. I know the package tells you to do it, but trust me, it zaps all the flavor out of the corn.
Apply a skillet. Stir-frying or sautéing frozen corn keeps it crisp, brilliant and flavorful.
Add a lilliputian sugar. It's ok, it won't taste weird and it will bring out the natural sweet flavour.
Don't table salt until ready to serve. Salting the corn too early can dehydrate it and won't taste as sweet. Wait until after you've cooked it, and so salt to gustatory modality.

Frozen corn in a fry pan with slices of butter on the corn

What Goes Well With a Corn Side Dish?

This recipe is so versatile you tin serve it aslope virtually anything. Just information technology especially complements turkey and mashed potatoes, pork chops, fried craven, or a proficient steak. Throw a handful of skillet-cooked corn into salads, burritos, casseroles or soups for extra color and crunch. Or sauté other veggies with the corn and enjoy a beautiful vegetarian lunch or dinner.

More than variations to endeavor

Piece of cake Seasoned Corn: Add ii cloves garlic and ½ teaspoon thyme before cooking.
Mexican Street Corn: After cooking, add ⅓ cup quest fresco and sprinkle paprika and parsley over the top. Squeeze a little fresh lime over the top if desired.
Parmesan Corn: Add together 2 cloves garlic before cooking. After cooking sprinkle ⅓ to ½ cup fresh parmesan cheese over the superlative.

More cracking recipes using corn

Wanting to find more incredible corn side dishes? Wait no farther!

Wearisome Cooker Creamed Corn
Grilled Corn Salad
Sweet Corn Cakes (Tomalitos)
Creamy Corn Dip
Grilled Cilantro Lime Corn on the Cob
Fresh Corn Salsa
Grilled Mexican Street Corn

Perfectly cooked frozen corn sprinkled with pepper in a white serving bowl

How to Cook Frozen Corn (the RIGHT way)

Desire to know the surreptitious to making frozen corn taste succulent? Kick your corn side dish up a notch with How to Cook Frozen Corn (the RIGHT way)!

Skillet

▢ 1 lb frozen corn
▢ 4 Tbsp butter
▢ 1 Tbsp sugar

Identify corn in a colander and rinse with cold water until ice is no longer nowadays. Shake off excess water over the sink.
Place corn and butter in a medium-sized skillet over medium-high heat.
Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-vi minutes). Practice non over cook.
Season with Kosher salt and fresh blackness pepper if desired.
Serve immediately.

Calories: 150 kcal Carbohydrates: 20 g Poly peptide: 3 g Fat: 8 thou Saturated Fat: 5 thousand Cholesterol: 20 mg Sodium: 71 mg Potassium: 222 mg Cobweb: 2 g Sugar: 2 g Vitamin A: 235 IU Vitamin C: 5.iv mg Calcium: 5 mg Iron: 0.5 mg

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her cute 3 girls. Beyond the earth of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker