Karla Walsh is a Des Moines, Iowa-based freelance writer, editor, and former fitness instructor who balances her love of food and drink with her passion for fitness. (Or tries to, at least!) She holds a double major in magazine journalism and kinesiology from Iowa State University. She also passed her level one sommelier exam with the Court of Master Sommeliers, received her personal trainer certification through the National Academy of Sports Medicine (NASM) and group fitness instructor certification through the Athletics and Fitness Association of America (AFAA). She's covered health, food, fitness, psychology, beauty, and beyond for more than 12 years. In addition to BHG.com, her writing has been published in AllRecipes, Runner's World, Shape and Fitness Magazines, as well as on EatingWell.com, Shape.com, ReadersDigest.com, TheHealthy.com, Prevention.com, WomensHealthMag.com, and more.

We can't be the only ones who get overly excited at the site of a mountain of freshly-picked corn cobs, in their gorgeous green-husked glory. It's a signal of late summer, a harbinger of holidays to come, and a highlight of our menu every year. Since the peak season for sweet corn is fairly short (harvest generally takes place between mid-summer and November), we often buy a bounty and cook corn on the cob in big batches. What can we say, after long, frigid winters and rainy springs anticipating just this moment, it's tough to resist overdoing it!

Once you master how to reheat corn on the cob, you can feel free to overdo it any time. Simply refrigerate the cooled cooked corn in an airtight container for up to 5 days, then use one of our Test Kitchen's favorite methods for how to reheat corn on the cob below to bring each piece back to its butter-ready, warm, sweet glory.

Each of these options for how to reheat corn on the cob takes less than 10 minutes! Read on for instructions for each, then for details about freezing the vegetable to extend its life even more.

Curious how to reheat corn on the cob in a way that cooks each kernel the most evenly? The secret lies in your oven.

To speed up your oven reheat strategy, switch from bake to broil.

For one of the quickest and easiest ideas for how to reheat corn on the cob (and one that won't heat up your whole kitchen!), turn to your trusty microwave.

Boiling is one of the most common ways to cook corn in the first place, and yes, it's an option for how to reheat corn on the cob, too.

Similar to a mini convection oven, this countertop appliance can make quick work out of reheating corn.

If the weather is nice enough to fire up your charcoal grill or gas grill, and if you already have it lit to grill your main dish, try this strategy for how to reheat corn on the cob.

If you don't anticipate you can crank through all of your corn in the 5 days after you've cooked it, press "pause" by putting it on ice.

Many of our favorite corn recipes can be made with either fresh or frozen corn kernels, so check your ingredient list; you might be fine to use your frozen kernels as-is. Or to reheat the frozen corn, transfer the corn kernels to a colander and rinse with cold water until the pieces no longer appear icy. In a skillet over medium-high heat, add corn and 1 to 2 tablespoons of butter. Cook, stirring frequently with a wooden spoon or heat-safe spatula, until the butter is melted and the corn is warm (about 5 minutes). Season as you see fit and dive in.