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Easy Freezer-Friendly Corn on the Cob with Butter Herb

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Perfectly frozen corn on the cob with a buttery herb coating, wrapped in foil packs for easy freezer storage and cooking. This foolproof method delivers crisp-tender corn every time, straight from freezer to oven or grill.

Ingredients

Scale
  • 6 ears fresh corn on the cob, husked and silk removed
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • ½ teaspoon salt (sea salt or kosher)
  • ¼ teaspoon black pepper, freshly ground
  • Optional: ½ teaspoon red pepper flakes
  • Heavy-duty aluminum foil
  • Freezer-safe zip-top bags or airtight containers

Instructions

  1. Make the butter herb mixture: In a small bowl, combine the softened butter, minced garlic, parsley, thyme, salt, pepper, and red pepper flakes if using. Mash together with a fork until evenly distributed.
  2. Prep the corn: Shuck each ear of corn and remove all silk. Run under cold water to help remove stubborn strands, then pat dry with a clean kitchen towel.
  3. Spread the butter: Using a butter knife or your fingers, spread about 2 teaspoons of the butter herb mixture evenly over each ear of corn, including the ends.
  4. Wrap in foil: Tear off a sheet of heavy-duty foil about 12 inches long for each ear. Place buttered corn in the center, fold sides up and over, and crimp ends tightly, leaving about ½ inch air space for steam circulation.
  5. Double wrap for freezing: Wrap each foil packet again with another layer of foil to prevent freezer burn and tears. Press out as much air as possible before sealing.
  6. Flash freeze: Place wrapped corn packets on a baking sheet in a single layer, not touching. Freeze for 2-3 hours until completely solid.
  7. Transfer to storage bags: Once frozen, place packets in a freezer-safe zip-top bag, squeeze out air, seal, and label with date and contents.
  8. Cook from frozen: Preheat oven to 400°F (200°C) or grill to medium-high heat. Place frozen foil packets directly on oven rack or grill grates. Cook for 25-30 minutes, flipping halfway. Corn is done when tender and steaming hot. Carefully open foil and serve immediately.

Notes

Do not overcook the corn; check at 20 minutes. Let foil packs rest 2-3 minutes before opening to avoid steam burns. Double wrapping is essential for freezing; single layer is fine for immediate cooking. Season generously as freezing dulls flavors. Batch cooking saves time; packs keep up to 3 months. Cook straight from frozen for best texture.

Nutrition

Keywords: freezer-friendly corn on the cob, butter herb corn, foil pack corn, frozen corn on the cob, easy corn recipe, make-ahead corn, summer corn, corn on the cob with butter and herbs

Find it online: https://platebelle.com/easy-freezer-friendly-corn-on-the-cob-with-butter-herb/