Fresh corn can readily replace canned corn. Its kernels are crunchier and less sweet than canned corn, so it should be cooked and cut from the cob before being added to most recipes.
How do you prepare fresh corn? Remove the husk and silk, then boil the ears for 5–7 minutes. Cooking them longer can make the kernels tough. After boiling, cut downward along the cob with a knife to remove the kernels. Holding the cob upright helps collect them neatly. For grilled dishes, you can put the corn directly on the grill without boiling it first, turning it occasionally as it cooks. This gives the kernels a lightly roasted flavor that canned corn does not have.
How can you make up for differences in taste and texture? Canned corn is stored in lightly salted water, which gives it a more pronounced sweet-and-salty flavor. When using fresh corn, add a little salt and, if desired, a pinch of sugar to bring its flavor closer to canned corn. Fresh corn is crunchier, so its texture stands out more in salads and corn soup. In sauced or baked recipes, the texture difference mostly softens during cooking, so the difference between the two types of corn is barely noticeable in oven-baked dishes.
What can you use out of season? When fresh corn is not available, frozen corn has a flavor and texture much closer to fresh corn than canned corn does. Frozen kernels can be boiled directly from frozen for a few minutes. Extra salt is usually not needed with frozen corn because it is not salted during processing, giving you more control over the salt level than with canned corn.
How do you convert the amount? The kernels from 2–3 medium ears of fresh corn can replace one can (about 300–400 g of drained corn). The exact number of ears depends on their size. Compare the amount of kernels with the drained contents of a can to adjust as needed.
Do you need to drain it? Canned corn usually comes with some brine, so drain and rinse it before use to reduce excess salt and the metallic taste from the can. Fresh corn does not need this step because the kernels are collected separately from the cooking water and are ready to add to the recipe.
What should you keep in mind? If boiled corn will not be used right away, store it in the refrigerator on the cob. Once removed from the cob, kernels stay fresh for no more than 2–3 days in an airtight container. Fresh kernels dry out quickly, unlike canned corn, so use them the day they are prepared or the next day. To freeze extra kernels, first spread them in a single layer on a tray and freeze them; then transfer them to a bag. This keeps the kernels from sticking together and makes it easy to take out the amount you need.
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