Keep frozen. Do not refreeze. Refrigerate leftovers. Because microwaves cook differently, times are approximate. 1. Place 1/4 cup water and desired amount of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish. 2. Cover tightly with microwavable plastic wrap, folding back one side 1/2 inch to vent steam. Microwave on High as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook. 4 ears: 10 to 16 minutes. 6 ears: 12 to 18 minutes. 8 ears: 14 to 20 minutes. High Altitude (3500-6500 ft): No change. Stove-Top: 1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. 2. Heat to boiling over High heat. 3. Cover; reduce heat slightly. Boil 8 to 10 minutes or until corn is thoroughly heated. Do not overcook. 4. Remove from water with tongs. High Altitude: (3500-6500 ft): No change.
Serving Size 1 mini ear |
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Servings per container 12 |
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Total Carbohydrates (g) 14g 5%
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| Vitamin A |
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Calcium |
| Vitamin B6 |
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Iron |
| Vitamin C 4% |
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Potassium |
| Vitamin D |
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Zinc |
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* Based on a regular 2000 calorie diet
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