This method is especially good for cut green beans, peas, cut corn or small mixed vegetables. Back To Top Thawing and Using Cook frozen vegetables without thawing them. Corn on the cob is one exception. It should be thawed before cooking because of its size. If it is not at least partially thawed, the cob will still be cold when the kernels are completely cooked.
Leafy greens cook more evenly if partially thawed and separated before cooking.
As the food thaws, separate it with a fork for more even heating. Blanching partially cooks frozen vegetables, so they need much less cooking time than fresh vegetables. Do not overcook. Approximately half the normal cooking time is the usual rule. The nutrients as well as the color, flavor and texture are best preserved if vegetables are cooked until just fork tender.