Which frozen vegetables should you thaw before cooking?

Thawing certain frozen vegetables before cooking can greatly enhance their texture and flavor during the cooking process. When it comes to corn on the cob and leafy vegetables, thawing allows for more even cooking. Leafy vegetables tend to retain a better texture when cooked directly from a frozen state, as the ice crystals can alter their structure, potentially leading to a mushy consistency. Thawing helps mitigate this effect and improves the final dish.

Corn on the cob specifically benefits from thawing because it allows for more even heating and less chance of the exterior cooking too quickly while the interior remains frozen. Overall, the choice to thaw these vegetables is based on achieving a better final product in terms of texture, taste, and cooking consistency.