5.0 from 3 votes
How To Cook Frozen Corn On The Cob
Enjoy cooked frozen corn on the cob all year long.
Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 4
Calories: 128 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4-8 ears frozen corn on the cob frozen half or whole ears
- 2 tablespoons butter optional
- salt to taste
Instructions
- Bring a large pot of salted water to a rolling boil over medium heat.
- Place the ears of frozen corn into the boiling water.
- Return the water to a boil and cook corn for 3-6 minutes until the corn kernels are tender.
- Drain carefully or remove the hot corn with tongs.
- Dot with butter and season with salt as desired.
Cup of Yum
Notes
- Check corn for freezer burn. Corn freezes well for several months then becomes prone to freezer burn. Discard if the corn looks shriveled and white.
- Place frozen corn into the desired cooking vessel. There is no need to thaw the corn first.
- Experiment to discover the cooking process that works best for you.
- Use a lid when boiling water to conserve energy and boil frozen corn faster.
- When microwaving corn, leave a vent space in the plastic wrap that is covering the dish.
- Don’t freeze corn after it has been thoroughly cooked, as it can become mushy.
- Brush cooked corn with olive oil or melted butter before sprinkling with herbs, kosher salt or seasoning.
- Corn on the cob will be very hot. Carefully remove corn with a pair of tongs. Place corn on a serving platter or plate and allow the corn to cool slightly before eating.
- There are 2 WW Blue Plan SmartPoints in one serving of this.
- Check corn for freezer burn. Corn freezes well for several months then becomes prone to freezer burn. Discard if the corn looks shriveled and white.
- Place frozen corn into the desired cooking vessel. There is no need to thaw the corn first.
- Experiment to discover the cooking process that works best for you.
- Use a lid when boiling water to conserve energy and boil frozen corn faster.
- When microwaving corn, leave a vent space in the plastic wrap that is covering the dish.
- Don’t freeze corn after it has been thoroughly cooked, as it can become mushy.
- Brush cooked corn with olive oil or melted butter before sprinkling with herbs, kosher salt or seasoning.
- Corn on the cob will be very hot. Carefully remove corn with a pair of tongs. Place corn on a serving platter or plate and allow the corn to cool slightly before eating.
- Storage - keep cooked corn on the cob wrapped in foil or in an airtight container inside the fridge for up to 4 days.
- There are 2 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Calories
128kcal
(6%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
59mg
(2%)
Potassium
245mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
343IU
(7%)
Vitamin C
6mg
(7%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 128
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 59mg | 2% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.