Recipe is telling me to thaw frozen corn and then parboil it. How long should it be boiled?

Merrill is a co-founder of food52.

added almost 2 years ago

If you must parboil it, I'd do it for 30 seconds. Like you I don't really see the point of boiling it post-thaw, but 30 seconds shouldn't hurt it.

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Burnt Offerings added almost 2 years ago

I never do anything to frozen corn other than thaw it. I don't see the need, and it has just a little crunch the way it is. If you're pureeing it and cooking it even more - I say skip it. If you MUST parboil, put it in a colander and just dip it in boiling water for 30 seconds like Merrill said.

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I never, ever cook frozen corn. For something like a relish, or a raw salad, I just thaw it in a sieve under cold running water, and add it directly. If it's going into a cooked dish (like pasta or a casserole), I just dump it in frozen and let it thaw in the dish for 5 or so minutes.

Frozen veg (corn, peas, green beans) are blanched before being frozen, so they're essentially "cooked" already. To me, no further real "cooking" is required.

But then, I eat fresh peas and corn and asparagus totally raw, so what the heck do *I* know....

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