Frozen and Fresh Corn Converter

Purpose of This Frozen And Fresh Corn Converter

Work out the exact right amount of corn no matter what you’ve got on hand and what your recipe asks for with the help of our frozen and fresh corn converter. After all, there’s nothing better than perfectly tender corn and this has all the info you need to know.

Frozen And Fresh Corn Measurement Units

Our frozen and fresh corn converter lets you work out the correct conversion between the common measurements corn is sold in and listed as in cookbooks and online which are as follows.

Fresh Corn: Ear, Can, Cup, Tablespoon, Teaspoon
Frozen Corn: Cup, Tablespoon, Teaspoon

Frozen Corn To Fresh Corn Converter

1/4 Cup Of Frozen Corn Equals How Much Fresh?

• 0.44 Ears, 0.18 Cans or 0.33 Cups of Fresh Corn

How Much Fresh Corn Equals 1/4 Cup Frozen?

• 0.44 Ears, 0.18 Cans or 0.33 Cups of Fresh Corn

How Much Fresh Corn Equals 2 Tablespoons Frozen?

• 0.22 Ears, 0.09 Cans or 0.17 Cups of Fresh Corn

3 Tablespoons Of Frozen Corn Equals How Much Fresh?

• 0.33 Ears, 0.13 Cans or 0.25 Cups of Fresh Corn

Fresh Corn To Frozen Corn Converter

How Much Frozen Corn Equals 1 Ear Of Fresh Corn?

• 0.56 Cups, 9 Tablespoons or 27 Teaspoons of Frozen Corn

How Much Frozen Corn Equals 1 Can Of Fresh Corn?

• 1.42 Cups, 22.8 Tablespoons or 68.4 Teaspoons of Frozen Corn

1 Ear Of Fresh Corn Equals How Much Frozen?

• 0.56 Cups, 9 Tablespoons or 27 Teaspoons of Frozen Corn

1/4 Cup Of Fresh Corn Equals How Much Frozen?

• 0.19 Cups, 3 Tablespoons or 9 Teaspoons of Frozen Corn

How Much Frozen Corn Equals 1/2 Cup Fresh?

• 0.38 Cups, 6 Tablespoons or 18 Teaspoons of Frozen Corn

How Much Frozen Corn Equals 2 Tablespoons Fresh?

• 0.09 Cups, 1.5 Tablespoons, or 4.5 Teaspoons of Frozen Corn

3 Tablespoons Of Fresh Corn Equals How Much Frozen?

• 0.14 Cups, 2.25 Tablespoons, or 6.75 Teaspoons of Frozen Corn

How Long To Boil Fresh Corn On The Cob

Boil fresh corn on the cob for 10 to 20 minutes at the most.

The bigger the corn and the more crowded your pot, the longer it takes but perfectly cooked corn doesn’t take long and overboiling makes it come out tough.

This is why most chefs recommend that you use a combination of boiling and steaming so that there’s little to no risk of chewiness.

Give your corn 5 to 10 minutes of boiling and leave the lid on the entire way through.

Let it steam for a final 10 minutes, holding back the urge to crack the lid and check until the whole period has passed, and say hello to perfect corn.

How To Store Fresh Corn

You should store fresh corn in the fridge right away after buying it.

Never allow it to stand out in the open at room temperature for more than a few hours at a time or you’re losing sweetness and spoiling its chewy-yet-tender bite minute by minute.

Always leave the husk on so that the kernels stay properly protected.

Don’t even risk tearing it open to take a peek. Rather keep that corn tightly wrapped so that it stays fresh for as long as possible.

Only shuck corn directly before cooking and until then keep it stored in something airtight like a food storage compartment or sealable plastic bag.

Make sure you press out most to all of the air and it’ll store great. Otherwise vacuum seal your corn and then freeze or refrigerate to make it last even longer.

How Long Do You Boil Frozen Corn

You must boil whole frozen corn on the cob for a little longer than fresh, which works out to around 15 minutes for most maize, or 25 minutes for the biggest cobs.

Corn on the cob keeps more of its flavor and comes out more tender when frozen and cooked with its husk left on. Frozen corn kernels take 6 to 8 minutes to reach just-done.

The fresher the corn the shorter it needs to boil for. Too long, and you’re destroying its sweetness and making it tough.

Cook all types of corn from boiling point in salted water instead of starting your pot from cold for a sure-fire way to prevent mushiness and lock in flavor.

How To Freeze Fresh Corn

The best way for you to freeze fresh corn is to shuck it, remove the silk, leave the cob whole and then give it a 2 minute blanch.

Follow up with an icy dip to stop it cooking, then dry, pack away and it’s ready to put in airtight packaging for the freezer. Corn kept like this lasts up to a year.

If you’re only going to be freezing your corn for a few days or at the longest under a month, try this instead.

Shuck any double husked sections and remove all excess silk except the parts covering the corn directly then freeze your corn in something airtight. It’ll be sweeter and crisper.

Your next best option to hold peak freshness for as long as possible is freezing and blanching fresh corn kernels cut from the cob.

Dry them out on a baking sheet after cutting them first so that the kernels freeze individually. Some cooks especially those who like their corn softer prefer freezing unblanched kernels but there’s a lot of sweetness sacrificed.

Common Uses Of Fresh And Frozen Corn

Fresh and frozen corn are pretty much interchangeable. The only real difference is that fresh corn has more inherent sweetness and the kernels hold their firmness better.

Frozen corn shines when you’re making anything that’s going to be cooking for a long time.

It’s excellent in these types of dishes where the flavor of corn is more blended into the overall taste.

Fresh corn is your best option for corn-centric creations where corn takes centerstage and any meals that cook quickly.

Best Corn Substitutes

The best substitute for corn if neither fresh or frozen kernels or whole cob corn are available is canned corn in brine.

Creamed corn will sometimes do the job in certain recipes but doesn’t always work.

Hominy, which are dried whole corn kernels that have been PH-adjusted and hulled, are an excellent next best choice that you’ll have to soak first unless they come canned.

Nothing other than corn and maize products have the corn-like taste you’re after.

However, cauliflower chunks are versatile as a quick cooking alternative. Quinoa is just as good but doesn’t suit all dishes, and barley is nice and chewy but takes long to cook.