The Best Corn Recipe with Canned Corn • Longbourn Farm (2024)

FAQs

The Best Corn Recipe with Canned Corn • Longbourn Farm? ›

Unopened canned corn can be stored in the pantry for 2-5 years from the date of purchase. After opening, store in the refrigerator for 3-4 days. Did you know? Canned corn is fully cooked, so it is safe to eat without further cooking.

Sweet corn

Creamed corn / Main ingredient

Unopened canned corn can be stored in the pantry for 2-5 years from the date of purchase. After opening, store in the refrigerator for 3-4 days. Did you know? Canned corn is fully cooked, so it is safe to eat without further cooking.

Some options include cajun seasoning, crushed garlic, chopped fresh herbs like parsley, and fresh black pepper [2]. Consider adding cream: For a creamier and more indulgent dish, you can stir in a few tablespoons of heavy cream near the end of cooking [2].

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.

To cook, do not drain the liquid from the can or add water to the saucepan. Simply use a can opener to open the can, pour it into a saucepan, and heat over medium-high heat until warmed through. Stir occasionally to prevent the corn from sticking to the pan. Season to taste.

“You can eat corn fresh, frozen or canned. Any way you eat it, corn can be part of a healthy diet — just don't add a lot of extras like butter and salt,” says Homan. Instead, try healthier corn toppings like olive oil, lime juice, reduced-fat feta cheese or salsa.

A raw-pack (also called a cold-pack) is better for veggies that you process in a pressure canner, so it's the usual choice for canned corn. The food is ladled into jars while it's still raw (or just briefly boiled for 3 minutes in the case of canned corn), then boiling water (or syrup or brine) is poured on top.

Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.

CREAMED CORN SUBSTITUTE

Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). Use all of it in place of canned creamed corn in this recipe.

How to spice up canned creamed corn? ›

Season with salt, pepper, and a pinch of sugar to enhance the natural sweetness of the corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally to prevent sticking. For added creaminess, you can stir in a splash of heavy cream or a dollop of sour cream.

Spoiled cream style corn will have an off smell that is noticeably different from its sweet, fresh scent. You might also notice a change in color, from bright yellow to a dull, darker shade. If there appears to be mold or a slimy texture, discard the can immediately. When in doubt, always throw it out.

Except for acidic veggies like rhubarb and sauerkraut, they're safe to eat for two to three years after expiration. For example, canned beans, corn, peas, spinach, stews, and other low-acid foods will last up to five years from the date of purchase.

You can freeze canned corn, but you cannot freeze corn in a can. Drain all the water from the corn and freeze it in the freezer bag before storing it in the freezer.

When this happens, the best thing to do is cook the ears in their husks over high heat to concentrate whatever natural sweetness they've still got left. You can do this one of two ways: grill over high heat for 2-4 minutes per side until husks are charred; or roast in a 500° oven for 35-40 minutes, turning once.

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.