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Ears of corn versus frozen or canned for a salad recipe?

I am somewhat new to cooking and had a question about a recipe I am planning on making. I was thinking of making a Pan-Roasted Corn Salad with Tomatoes and Feta recipe that calls for ears of corn. The recipe calls for the corn kernels to be stripped with a sharp knife. The corn is then sautéed in a pan. Would it make much of a difference to use frozen corn or cans of corn. If so which would be better? If I use frozen show I let it thaw out first. Any input or advice is really appreciated.

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  1. This time of year, I'd use frozen and let it defrost first. Fresh corn is not in season and is not likely to be very good. If it were summer? Fresh all the way.

    1. Thawed frozen would most likely be better. It will have a firmer texture & fresher flavor than canned.

      1. Use the frozen. The canned if you were on a deserted island ;-)

        1. The only canned corn I use for anything is Green Giant Niblets. I think it would work and be a lot cheaper than frozen of a lesser quality . Just drain, rinse in water, and dry a bit.

          1. Never use salty, canned corn. Frozen corn is much better. It is packed and frozen very soon after it is picked.