Can Corn Recipe - Longbourn Farm (2024)

FAQs

What can you add to canned corn to make it better? ›

There are two ways to cook canned corn: sautéing or simmering. If you're looking for a quick and crispy side, sauté the corn for 5-7 minutes until it becomes slightly golden and caramelized. For a softer and juicier corn, simmer it on low heat for 10-12 minutes, allowing the flavors to meld together.

Corn is a valuable source of plant protein, too, says Whitney Linsenmeyer, PhD, assistant professor of nutrition and dietetics at Saint Louis University. One serving–half a cup of canned or frozen or one medium ear of corn—provides about 3.5 grams of protein.

Unsurprisingly, frozen cobs take longer to boil than their fresh counterparts. Add them to boiling water, lower the heat, and cook them for about 5–8 minutes. Enjoy the taste of summer year-round with these recipes that incorporate frozen corn: Corn muffins.

The second is canned sweet corn. Be sure not to drain it. You want to add the liquid from the sweet corn straight to the soup; it adds a really nice sweet undertone to the soup.

Chef Smith agrees: "Rinsing the vegetables helps to reduce the sodium and makes it easier to balance the salt in a dish." Indeed, the United States Department of Agriculture (USDA) reports that draining and rinsing canned vegetables can reduce the sodium content by 5 to 10 percent.

Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

Corn is rich in fiber and plant compounds that may aid digestive and eye health. Yet, it's high in starch, can spike blood sugar and may prevent weight loss when consumed in excess. The safety of genetically modified corn may also be a concern. Still, in moderation, corn can be part of a healthy diet.

Previous studies have shown that sweet corn contains various nutrients and phytochemicals, such as carotenoids [22]. It is a rich and good source of lutein and zeaxanthin, which can exert anti-inflammatory activity to alleviate inflammation in RPE cells [22,23].

As you can see, corn can be a great food to incorporate if you have diabetes. It is rich in fiber and micronutrients, and it is a whole grain. These components can even reduce the risk of diabetes and cardiovascular disease.

Is 30 minutes too long to boil corn? ›

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.

The process of boiling and blanching the corn first is the absolute best way to prepare your corn for the freezer. That's because this method will preserve the bright color and sweet flavor. It only takes a couple of minutes, but the extra steps will prevent the corn from becoming chewy or mushy when you defrost it.

Skip the Thawing!

If a recipe calls for thawing frozen vegetables like peas or corn before cooking them further, I just skip that step completely. These tiny vegetables cook so quickly that any simmering soup or stew will heat them through in just a few minutes.

Any tactic for offsetting flavor deterioration seems worth a try, so we boiled out-of-season corn four ways: in 1 gallon of plain water, in the same amount of water mixed with 1 cup of milk, in water mixed with 1 cup of milk and 4 teaspoons of sugar, and in water sweetened with 4 teaspoons of sugar (our go-to test ...

Rick often makes a quick corn side dish by cutting kernels off the cob and sautéeing them in butter with some chopped shallot and garlic. As the corn cooks, flavorful brown bits will stick to the pan, which along with the nutty-sweet butter help mask the flavor of bland corn.

Try adding it to your favorite soup recipes, chowders, or party dips. Or, use canned corn for classic Thanksgiving side dishes, like corn soufflé or cheesy skillet scalloped corn. It can also easily be swapped in for fresh corn when making Ree Drummond's famous corn fritters.

You start by shucking the corn cobs, then wrapping each one in foil with a little bit of butter inside. Cook them directly on the grill for 15 minutes, then unwrap and serve. Results: The corn came out perfectly cooked and snappy. It was tender, bright yellow, and moist.