Corn chowder, corn fritters, corn souffles and corn quesadillas are just a few of the many delicious dishes you can make with canned corn. While canned corn isn't as fun as corn on the cob, it does give you the same nutritional value as fresh corn, according to a 2013 study by researchers from the University of Washington. Rinse canned corn thoroughly to remove excess salt and drain it before using it in any recipe.
Straight From the Can
Canned corn adds flavor and texture to cooked dishes such as chili, sloppy Joes, enchiladas, beef stew, stir-fries and chowder, and it helps to stretch the dishes to feed more people. It brings the same benefits to uncooked dishes such as taco, cobb and whole-grain salads. Add canned corn to prepared or homemade salsa to serve with Mexican food or fish and to chowchow, a spicy, mustard vegetable relish to serve with meats or poultry.
Saute for Added Flavor
Roasting any vegetable adds a bit of bitter char and the sweetness from caramelized sugars. The same effect results by sauteing canned corn in a medium-hot skillet with a bit of butter or oil for about 5 minutes, allowing it to brown and to get slightly charred at the edges of each kernel. Add butter, salt and pepper to serve the corn as a side dish, or use it in any recipe calling for corn.
Into the Batter
Whether you're making pancakes, corn bread, muffins or a topping for tamale pie, you can add canned corn directly into the batter after you've added the wet and dry ingredients together. You may need to give baked goods an extra 5 minutes of baking, but you don't need to change the recipes when you add the corn. Additional ingredients that pair well with corn in baked goods include bell peppers, bacon, chile peppers and chives.
Creamy Corn Flavor
According to "Cook's Country" magazine, canned corn works better than either fresh or frozen corn for making creamed corn because the kernels break up more easily, making a smoother creamed corn. For creamed corn, pulse the corn in your blender briefly and then cook the corn with cream until it reduces to a creamy mixture. The same concept applies for adding corn to creamy grits, risotto or polenta -- add the corn to the dishes after chopping it or blending it briefly.
- School of Public Health University of California Berkeley: Best Nutrition Deals
- Cooking Light: Cooking with Corn
- The Flavor Bible; Karen Page and Andrew Dornenburg
- Cook's Illustrated: Canned Corn
- The Victory Garden Cookbook; Marian Morash