Product of USA.

Corn on the Cob.

Stovetop: Bring enough water to coverears to a boil in a large pan. Add ears and return to a boil over high heat. Cover, reduce heat and boil gently for 7 to 9 minutes. Remove from water with tongs and serve. Microwave: Place 1/4 cup water and desired number of frozen corn on the cob (single layer) in a shallow microwave dish. Cover and microwave on high as directed below or until thoroughly heated, turning the ears over half-way through cook time. Microwave: Place 1/4 cup water and desired number of frozen corn on the cob (single layer) in a shallow microwaveable dish. Cover and microwave on high as directed below or until throughly heated, turning the ears over half-way through cook time. Number of Ears: 2; 800 Watt Oven: 3 minutes, turns ears, additional 3 minutes; 1200 Watt Oven: 2-1/2 minutes, turn ears, additional 2-1/2 minutes. Number of Ears: 4; 800 Watt Oven: 10 minutes, turns ears, additional 10 minutes; 1200 Watt Oven: 5-1/2 minutes, turn ears, additional 5-1/2 minutes. Number of Ears: 6; 800 Watt Oven: 11 minutes, turns ears, additional 11 minutes; 1200 Watt Oven: 7 minutes, turn ears, additional 7 minutes. Note: Microwave cooking times may vary depending upon microwave used. For food safety and quality cook to a temperature at 165 degrees F. Oven Roast: Preheat oven to 400 degrees F. Wrap each frozen ear in aluminum foil. (If desired, butter and season before and season before wrapping.) Place in oven for 45 to 55 minutes. Carefully remove from oven, cool slightly and serve. Keep frozen until ready to use. Do not refreeze.