Can Corn Recipe - Longbourn Farm (2024)

FAQs

Why did my canned corn turn brown? ›

Supersweet corn varieties are not recommended for canning as high temperatures cause browning of kernels. The corn could have been harvested at the wrong time. The kernels should be plump, shiny, and filled with milk. If liquid does not cover the corn in the jar, it can turn brown.

Flavor Enhancements

Fresh herbs, dried herbs and spices used to enhance the flavor of corn include thyme, paprika, chives, lemon balm and chervil. Garlic powder also creates a nice flavor boost as well as freshly ground black pepper.

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.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

The bubbling food may leave a deposit on the rim of the jar or the seal of the lid and prevent the jar from sealing properly. If too much headspace is allowed, the food at the top is likely to discolor.

What is huitlacoche? Huitlacoche is a fungal disease caused by the fungus Ustilago maydis which affects certain variations of corn plants. It grows on the ears, surrounding and ultimately consuming the kernels, and looks similar to pebbles. The outside is a bluish grey, but the inside is very dark, almost black.

Did you know? 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.

Raw corn and cooked corn are safe for dogs to eat, in small portions, in moderation, and always off the cob. Frozen corn can be a fun, crunchy food topper for dogs—just make sure to watch them as they eat it to ensure they don't choke.

Is 20 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 most likely culprit of that blah, starchy, diluted chalk water flavor and hard, dense texture is that the corn is too old, and has had time to dry out and convert some of its sugars to starches.

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. In either case, don't remove the husks—they contain flavor, as well as moisture that protects the corn inside from drying out.

You could also eat it the traditional way, rubbed in black pepper, butter, and salt. If you're looking for something more creative, I highly recommend these two options: Basil Butter Corn on the Cob – Pulse together butter, basil, and garlic in a food processor, and rub it onto the sweet corn.

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.