Corn on the cob is one of the ultimate summer foods that transport you to better days in a matter of seconds. Tender sweet corn kernels mixed with butter and a pinch of salt have a special quality to them.
The best part is that there are so many different ways to cook corn on the cob that it’s difficult to get tired of it! Continue reading to learn a few new methods to try cooking frozen corn on the cob, so you can have delicious corn all year long.
Why is Corn on the Cob Frozen?
Corn on the cob that has been frozen has been harvested when it is nearly ripe, blanched or cooked briefly in boiling water, and quickly frozen, retaining the majority of the vitamins and nutrients of the fresh vegetable.
Corn has a number of health advantages. It can help with digestion due to its high fiber content. It also contains important B vitamins that are essential for optimal health. Corn also supplies important minerals such as copper, iron, magnesium, manganese, and zinc to our bodies.
Methods to Follow
1. Boil the Corn
To make corn on the cob for a large group of people, bring a pot of water to a boil. Simply fill a large pot three-quarters full with water and bring it to a high boil. Shuck the husks of as many ears as you like and submerge them in water. Then bring the water to a boil before turning it off.
Place the lid on the pot and cook the corn for 5 to 10 minutes, or until the kernels are tender. The cobs of corn can be kept in a pot of boiling water until you are ready to eat.
If you want to give your corn on the cob a creamy flavor, you can simply add a cup of milk, a quarter cup of heavy cream, and a quarter cup of butter to the pot of water before adding the corn.
2. Grill the Corn
If you want charred corn, heat a charcoal or gas grill to high heat. Remove the silk from each ear of corn and peel off just one of the outer layers of the husk. Then, cut each cob’s bottom stalk off and toss it onto the hot grill.
Cook for 5 minutes before turning with tongs. 5 minutes more on the grill to get them good and charred. Allow them to sit for a few minutes on a serving plate before shucking and serving.
3. Roast the Corn
Preheat your oven to 350 degrees Fahrenheit or 177 degrees Celsius for hands-free cooking. Simply preheat your oven if you don’t have a grill or want a quick way to cook a lot of corn.
Place as many ears of corn as you want directly onto the oven rack without first shucking them. Remove the corn from the oven with oven mitts after 30 minutes of cooking.
4. Microwave the Corn
Microwave 1 ear of corn for a quick and easy meal. There’s no need to shuck the corn before cooking it in the microwave; simply place it in the microwave on high for 3 to 4 minutes. After that, use an oven mitt to remove the hot corn from the microwave. Before you eat your tender corn, cut off the bottom stalk and remove the husk.
Add 1 to 2 minutes to the cooking time if you want to microwave 2 ears of corn.
5. Cook the Corn in an Instant Pot
In your pressure cooker, you can cook up to 8 ears of corn. Pour one and a half cups of water into an Instant Pot and place the rack inside for a fast corn on the cob. Remove the stalks from 8 ears of corn and place them on the rack.
Then close and secure the cooker. Cook the corn for 4 minutes on high in the cooker. Open your cooker and remove your steamed corn with tongs once the steam has been released.
6. Boil and Sauté the Corn
To offer tender corn a crisp texture, cook it in a skillet. Begin by shucking four ears of corn and boiling them for five minutes. In a skillet over medium-high heat, heat 1 tablespoon of vegetable oil and add the corn cobs.
Cook for 2 minutes, turning them once or twice to crisp up the outside. After that, brush them with a spice mixture and cook for an additional 3 minutes.
7. Smoke the Corn
Preheat your traditional smoker to 250 degrees Fahrenheit or 121 degrees Celsius for flavorful corn. Peel back the husks and rip out the silk for 2 hours until you’re ready to roast, just don’t take off the husks. Wrap them around the exposed kernels and soak the cobs for 2 hours in cool water.
You can also soak your wood chips for 30 minutes in a separate bowl of water. When ready to smoke, put the corn cobs on one layer in smoker and cover them with wood chips. Smoke the corn for about an hour, or until it is tender. Large ears of corn can need an additional 15 minutes in the smoker if you’re smoking them.
8. Sous Vide the Corn
To get plump kernels, and perfectly cooked corn, heat a water bath to 84°Celcius with your sous vide cooker. Remove up to 4 ears of corn from the cob and place them in a vacuum-seal jar.
Put the corn into water and push it down with a skillet. Keep pushing it until the air has been removed from the bag. Cook the corn for 30 minutes in a water tank.
There you have it! 8 delicious ways for you to make frozen corn on the cob! Now, they will taste just as fresh as the day you bought them.