frozen corn

How To Cook Frozen Corn On The Cob

corn

tbsp butter

Add water to a large saucepan until it is about half full of water. Bring the water to a boil over medium-high heat.

Carefully drop the corn into the boiling water. Cover and allow the water to return to a boil. Remove cover and boil for 5 minutes, or until a corn kernel (when poked with a sharp knife) bursts.

Remove from heat and transfer corn to a cutting board. Pat dry with paper towels and stack on a serving plate. Spread 1 tablespoon of butter over each and serve!

Roasting frozen corn in the oven is an easy way to prepare a large batch of delicious oven roasted corn for hot dips, salads, and side dishes.

How to Roast Frozen Corn in the Oven (It's Easy!)

sweet corn

T extra virgin olive oil

tsp sea salt

paprika

Preheat oven to 400 degrees; line a large...

Preheat oven to 400 degrees; line a large rimmed baking sheet with heavy-duty foil.

Combine frozen corn, olive oil, sea salt, and...

Combine frozen corn, olive oil, sea salt, and paprika in a medium bowl; toss to coat evenly.

Layer frozen corn onto baking sheet and spread...

Layer frozen corn onto baking sheet and spread evenly. Roast for 20 to 30 minutes or until golden and crunchy stirring occasionally.

Note: If doubling or tripling the recipe, increase...

Note: If doubling or tripling the recipe, increase baking time by at least 10 to 15 minutes. Keep an eye on the corn so it doesn't burn!

This easy roasted frozen corn recipe is the only one you&#39;ll ever need to make the best corn side dish. Roasted corn is incredibly versatile, easy to customize, and make in only 30 minutes.

Roasted Frozen Corn

olive oil

salt

Preheat your oven to 400 F / 200 C / 180 C fan oven.

Add your frozen corn to a baking sheet.

Add olive oil and salt to the corn, and stir to coat evenly.

Roast for about 20-30 minutes, or until the corn is starting to turn golden brown.

Serve the corn immediately, or use it in your favorite dish.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1641211989/wttv3qb8jptvt0g4mwjx.mp4

Make perfect roasted frozen corn with this easy recipe! Only 3 ingredients are needed to make a fantastic corn side dish in less than 30 minutes.

Learn 3 easy ways to freeze fresh corn, when each method is best and the ways you can use the frozen corn in recipes.

Three Ways to Freeze Corn

corn cobs

Unblanched Whole Cobs - the easiest and quickest method: -Shuck, add to freezer bags, extract air, and toss in the freezer. (See Note* for cooking method.)

Uncooked Corn Kernels - the second easiest method, since you don&#x27;t need to cook the corn first:-Shuck and cut the kernels off the cob into a large bowl.-Spoon kernels into freezer baggies (or containers), remove as much air as possible (I use my handy straw), seal and freeze.

Blanched or Cooked Corn Kernels - This third way is the most traditional way to freeze fresh corn:-Bring a large pot of water to boil.-Drop shucked ears into boiling water and cook 2-3 minutes.-Remove from water to a large bowl and let cool a few minutes until you can handle them.-Cut kernels off of cobs, spoon into freezer baggies, remove as much air as possible (again using a straw), seal and freeze.

Tis the corny season and I'm ready to freeze, I was wondering, would it be okay instead of using baggies that are easily freezer burn, how about vacuum seal?

When fresh corn on the cob hits our Kroger grocery store I always buy around a dozen ears on my first trip. I come home and Google how to freeze corn because I can never remember from year to year. And I always, always search for your web page. You and your freezing methods have never let me down. Thanks so much.

Thanks so much for posting this information! I knew I could freeze corn, but was unsure as to the best way. I went crazy during fresh corn season and wanted serving sized bags I could bring out whenever I wanted that worked for just a corn side, or for recipes calling for raw corn. This was a lifesaver! I’ve even bookmarked this page and will continue to use these methods.

With burst tomatoes and plump corn, curry powder and coconut milk, this curry is creamy, sweet, soothing, gently tangy — and just as good with peak summer produce as it is with supermarket frozen corn and clamshell tomatoes. This is a mild curry, but if you’d like some spiciness, use Madras curry powder or add 1 or 2 fresh red or green chiles, coarsely chopped, with the ginger.

https://static01.nyt.com/images/2026/09/03/multimedia/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh-videoSixteenByNineJumbo1600.jpg

Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.

Coconut Chicken Curry With Tomatoes and Corn

coconut or neutral oil, such as avocado

yellow onion, coarsely chopped

garlic cloves,

(2-inch) piece ginger, coarsely chopped

Salt

curry powder

coconut milk

cherry tomatoes

corn,

cilantro lime

NYT Cooking

https://static01.nyt.com/images/2026/09/03/multimedia/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh-googleFourByThree.jpg

https://static01.nyt.com/images/2026/09/03/multimedia/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/09/03/multimedia/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh/AS-Coconut-Chicken-Curry-With-Tomatoes-and-Corn-vpfh-facebookJumbo.jpg

In a large Dutch oven over medium, heat the oil. Add the onion, garlic, ginger and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 6 to 8 minutes.

Meanwhile, in a medium bowl, sprinkle the chicken with the curry powder and 2 teaspoons Diamond Crystal kosher salt. Stir to coat.

Add the chicken to the pot. Cook, stirring occasionally, until the chicken loses its raw color, 6 to 8 minutes.

Add the coconut milk and tomatoes. (It’s OK if the chicken isn’t submerged.) Snap the reserved corn cobs in half, if using, and add to the pot as well. Bring to a boil over medium-high, then reduce heat and simmer, stirring occasionally, until the chicken is tender and the curry has thickened, 17 to 20 minutes.

Remove the corn cobs. Stir in the corn kernels and simmer until bright and crisp-tender, 3 to 5 minutes. Taste the curry, and salt to taste. Serve with rice, cilantro and a squeeze of lime.

Snap uncooked cobs in 1/2 and cut the off the kernels (tip: lay a clean dish towel over a plate, set cob on it's end and slice kernals off with a downward motion.  This keeps the kernels from bouncing all over) - save to add near the end.  Add the bare cobs to simmer with the stew for flavor.  When the stew has 5 minutes cooking time remaining, remove cobs and add raw corn kernels, simmer until corn is just done.  This way, the corn won't get tough and you don't have to handle hot corn cobs.

Is there a seafood substitution that might work well? Salmon, shrimp, etc?

This looks amazing, however it always baffles me when a recipe doesn’t indicate what kind of “curry” powder to use… There are so many. Is it a turmeric based? Garam masala? Thai? Green? Red? Yellow? 
Coconut milk indicates that it’s likely Thai based, but the fresh ginger (as apposed to galangal) points towards Indian. 

What have other home cheffies used?

Any recommendations on the type of curry?

Made this tonight! I used canned corn, and it was a fine substitute. The flavors came together nicely, though I wish the curry was just a bit thinner. I’ll definitely be making this again. Perhaps with a different combination of veggies, as well as some heat!

Just made this and it was amazing!  Wouldn’t change a thing. Might try adding a little heat next time, just to see if it enlivens it, or makes it less tasty overall.

Truly delicious! Nice balance of flavors, as is. Will make again.

This recipe was good as is but after I added 1 TBS of fish sauce, 1 TBS of brown sugar and 1 TBS of lime, it went from good to great.

Made this tonight but subbed rotisserie chicken for the thighs as I had it on hand. Also used hot curry paste and doubled the amount. My family loved it (although, as expected, some sambal oelek made it onto the table. My family likes hot!). Using the rotisserie chicken and frozen corn made it a breeze to make. Used cherry tomatoes from our garden. So good!

Good recipe but too much corn - maybe a third to half as much would be a better ratio.

Big fan. Just made tonight. Have a 5yrs old so I added spice and chilies afterwards. Perfect use of end of summer produce, but also incorporating cool summer nights. High five.

@Ponderful It depends on your gluten tolerance. I’d try good old tofu, chickpeas or cauliflower florets if you’re going for vegetarian.

I am looking for a substitute for the chicken. I wonder if seitan would work...

Proud to be the second commenter and first-time curry maker.  I’ve blown my own socks off over the easy deliciousness of this recipe.  Added fresh spinach with the corn, amped up the curry at the end and will eat straight from the pot next time. A certain favorite and will put in rotation.

Made this tonight with our garden tomatoes and corn on the cob (grilled for a few minutes first then removed from the husks).  Also added one Serrano chili.  Was delicious.  Decided to add sweet potato greens that we had from our CSA at the end with the corn. Also a good addition.

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How To Cook Frozen Corn On The Cob

How to Roast Frozen Corn in the Ove...

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Top 5 frozen corn recipes from across the web

The most viewed frozen corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Cook Frozen Corn On The Cob

How to Roast Frozen Corn in the Ove...

Roasted Frozen Corn

Three Ways to Freeze Corn

Coconut Chicken Curry With Tomatoes...

The most viewed frozen corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine