Freezing corn on the cob is the best way to preserve this favorite summer side dish! You’ll have fresh and tasty corn all year long once you learn how to cook frozen corn on the cob.
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Fresh summer corn on the cob is a favorite around these parts, but the season for REALLY good corn can be pretty short. That’s why I recommend learning how to freeze corn on the cob so you can cook it even when there’s snow on the ground!
You can freeze corn on the cob that is fresh or cooked, the process will be the same for either as long as you’ve allowed cooked corn to cool.
Freezing corn on the cob
- Allow cooked corn to cool to room temperature.
- Wrap each ear in plastic wrap or aluminum foil, then place in a freezer safe zip top bag.
- Freeze for up to 4 months.
How to freeze corn kernels
- Cut the kernels from the cob.
- Transfer the kernels to a freezer safe zip top bag and remove as much air as possible. Flatten the bag out to evenly distribute the corn and make it easier to store.
- Place the bag in the freezer for up to 4 months.
How to cook frozen corn on the cob
Cooking frozen corn on the cob is no different than cooking fresh corn, except you may need to add a few minutes to the cooking time to ensure that it is warm and cooked evenly. You can refer to the linked posts below for more information and full recipes.
Boiled corn on the cob
- Fill a large pot with water at least halfway and bring to a boil.
- Add frozen corn, cover, and return to a boil.
- Once boiling, remove the cover and boil 5-7 minutes or until hot and the kernels are tender.
- Serve with butter and salt.
Baked corn on the cob
- Coat each ear in olive oil, then wrap individually in aluminum foil.
- Bake 35-45 minutes at 400ºF or until hot and beginning to brown slightly.
- Serve with salt.
Air fryer corn on the cob
- Preheat the air fryer to 370ºF.
- Lightly brush corn with oil if desired and arrange in a single layer in the air fryer.
- Air fry for 6 minutes, turn the corn over, and cook another 6 minutes or until hot and beginning to brown slightly.
- Serve with salt.
Instant pot corn on the cob
- Stack corn in the instant pot on a trivet.
- Add 1 ½ cups water.
- Add a squeeze of lemon juice.
- Seal the lid and valve and set to pressure cook on high pressure for 4 minutes.
- After the cooking time is up, do a quick release of pressure.
- Serve corn with butter and salt.
Top tips and questions
Can corn on the cob be frozen?
Yes, corn on the cob freezes great. You can freeze corn before or after cooking.
Should I shuck corn before freezing?
I find it easiest to shuck the corn before freezing, but technically you could do it either way.
My favorite way to shuck corn is to reach into the top and grab about one third of the silk, along with the husk on the outside of it. Hold the cob firmly in one hand, and rip the silk down to the end with the other.
Repeat this process two more times, or until the majority of the silk and husk is removed. Use your hands to pull away any remaining silk, or try a corn brush (affiliate link).
Should I thaw frozen corn before cooking?
You do not need to thaw frozen corn before cooking. In fact, the way you’ll thaw it is by actually cooking it!
How do I cook frozen bagged corn?
If all you have is frozen corn kernels in a bag from the grocery store, you can easily cook this in the microwave or stove top by following the directions on the package. I usually put some corn and a splash of water in a glass dish with a lid and microwave for 3-5 minutes depending on how much I’m cooking.
Ways to use cooked corn on the cob
- Oven Roasted Corn and Black Bean Salsa
- Corn and Sweet Pepper Quesadillas
- Loaded Air Fryer Waffle Fries
- Southwest Salad
- Slow Cooker Quinoa Enchilada Casserole
- Rainbow Feta Flatbread
What to serve with corn on the cob
- Hummus Sandwich
- BBQ Tempeh
- BBQ Tofu
- Creamy Mushroom Tempeh
- Vegan Ham
- Thanksgiving Baked Tempeh
- Spinach Stuffed Portobello Mushrooms
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
How to Cook Frozen Corn on the Cob
Ingredients
- 3-6 ears of frozen corn on the cob
- Butter and salt for serving
Instructions
- Fill a large pot with water at least halfway and bring to a boil.
- Add frozen corn, cover, and return to a boil.
- Once boiling, remove the cover and boil 5-7 minutes or until hot and the kernels are tender.
- Remove from the water and serve with butter and salt.
Notes
Baked corn on the cob
- Coat each ear in olive oil, then wrap individually in aluminum foil.
- Bake 35-45 minutes at 400ºF or until hot and beginning to brown slightly.
- Serve with salt.
Air fried corn on the cob
- Preheat the air fryer to 370ºF.
- Lightly brush corn with oil if desired and arrange in a single layer in the air fryer.
- Air fry for 6 minutes, turn the corn over, and cook another 6 minutes or until hot and beginning to brown slightly.
- Serve with salt.
Instant pot corn on the cob
- Stack corn in the instant pot on a trivet.
- Add 1 ½ cups water.
- Add a squeeze of lemon juice.
- Seal the lid and valve and set to pressure cook on high pressure for 4 minutes.
- After the cooking time is up, do a quick release of pressure.
- Serve corn with butter and salt.
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