12 mini ears of corn-on-the-cob. Picked at the Peak of Perfection.
Preparation Instructions
Keep frozen. Cooking: Microwave: Important: 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 half way 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. Do not refreeze. Refrigerate leftovers.
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