Frozen Sweet Corn

part of: Sweet Corn

Frozen corn kernels are a kitchen workhorse — quick to cook, naturally sweet, and endlessly versatile. They go into fritters, fried rice, soups, salads, pasta dishes, and Mexican-inspired meals with equal ease.

Because the kernels are stripped from the cob and frozen shortly after harvest, they tend to be sweeter and more consistent than fresh cobs that have sat on the shelf for days. They cook in minutes, whether boiled, microwaved, or tossed straight into a hot pan.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Sweet corn is harvested, husked, and the kernels are cut from the cob by machine. The kernels are blanched briefly to preserve sweetness and colour, then rapidly frozen and packaged.

Nutrition (per 100g)

Energy 88kcal
Protein 3g
Carbs 18.6g
Fat 0.8g
Fibre 2.1g Sugar 2.5g
Mass Distribution

1 package is about 284 g — roughly 250 kcal of this.

What it costs the planet (per kilo)

Carbon ≈1.59kg
Freshwater ≈242.23L
Land ≈4.12m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

everyday vegetable side

Goes well with
butter cream red pepper chilli black bean
Classic dishes
  • Corn chowder
  • Succotash
  • Vegetable stir-fry
  • Fried rice

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromSweet Corn, kernels goes well withbutter goes well withred pepper goes well withchilli goes well withblack bean shares a sourceCanned Sweet Corn shares a sourceCorn on the Cob shares a sourceCream Style Corn shares a sourceFresh Sweet Corn
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