Sunny, yellow, tasty, and easy to make, corn on the cob is the perfect recipe for a lazy afternoon or chilly winter morning. But, food taken out of the freezer doesn’t always have the best flavor. Unless you know how to cook frozen corn on the cob, you will find this simple recipe lackluster while in reality, it’s a delectable bite. Today, we’ll mention a few ways to make this recipe.
Why This Recipe?
- It’s easy
- Frozen corn on the cob is perfect for out-of-season cooks
- This recipe is ready in minutes (literally!)
- You preserve all the goodness – minerals and vitamins by choosing frozen corn
- It’s affordable
- The super long shelf life
How to Cook Frozen Corn on the Cob (5 Ways)
Generally, you can cook frozen corn on the cob these ways:
- With a crockpot
As frozen corn on the cob is already cooked partially, an Instapot or pressure cooker wouldn’t be the best choice of appliance for these recipes.
Things to Remember About Cooking Frozen Corn on the Cob
The corn is pre-cooked. We are only trying to add some flavors to it so it’s not too bland in its final form. The corn doesn’t have to be cooked for too long.
Different Methods of Cooking Corn on the Cob
- Take 1 quart of milk in a medium-size saucepan and add 4 cups of whole milk, 2 chicken bouillon cubes (can be substituted with 1 tbsp. chicken broth concentrate), and 4 tbsp. butter.
- Add 1 tsp. salt (½ tsp. if you used bouillon cubes) and 1 tsp. ground black pepper.
- Place the mixture on the stove over medium heat and let it boil.
- De-bag one bag frozen corn on the cob and let it rest for some time.
- Put the frozen corn on the cob in the water and let the water reach another boil.
- Using kitchen tongs, take the corn on the cob out of the saucepan as it begins to boil.
- Place in a bowl and give it a generous brushing of butter. Sprinkle with a little salt and pepper to finish.
- Into a saucepan, put 1 quart of water and add 1 chicken bouillon cube. If you don’t have that, mix 1 tsp. salt into 1 tbsp. chicken broth concentrate and add that into the water.
- Take the steamer basket and place it over the top of the water. Carefully place the frozen corn on the cob (one bag) into the steamer basket.
- Let the steam seep through the corn on the cob for about 5 minutes or so until it’s entirely warm.
- Remove the corn from the steamer and smear with one pat of butter. Sprinkle with pepper and garlic salt.
- Put 1 tbsp. butter, ¼ cup water, and ¼ cup milk in a microwaveable dish.
- De-bag one bag of corn of the cob. Place it on the dish.
- Give it a generous sprinkle of ½ tsp season all salt, ½ tsp garlic powder, and ½ tsp ground black pepper.
- Cover the top with plastic wrap, leaving a little gap. This will allow the steam to escape.
- Microwave on high for two minutes and check if the corn on the cob is fully hot. If not, run again for 30-sec intervals till it’s hot all the way through. Be careful because the steam is very hot.
- Wrap the frozen corn on the cobs in aluminum foil individually.
- Place a tablespoon of butter in each foil packet. Sprinkle salt and pepper on the ear of the corn.
- Place the packets of foil on the grill over medium heat.
- Grill for 5 to 10 minutes or until it’s grilled.
- Remove the corn on the cob from the grill and unwrap the packet. Season according to your taste.
- Add 4 cups of whole milk to 1 quart of water in a crockpot. Mix 1 tbsp. chicken broth concentrate (alternatively 2 chicken bouillon cubes) and 1 tbsp. butter to the mix.
- Place the corn on the cob on the crockpot. There’s no limitation on the amount.
- On low heat, cook the corn on the cob for four hours. Remove it from the crockpot, drain, and smear with butter. Add a sprinkle of salt and pepper to taste.
This amazing American side dish can be enjoyed all around the year. With our guide, you will make the best frozen corn on the cob every time. Everyone will ask for the recipe, mark our words!
And that’s it! That was all on how to cook frozen corn on the cob without fail. You can always experiment with the spices and seasonings. Get creative!