Canned Corn Recipes

EASY & DELICIOUS CANNED CORN RECIPE

Steps:

• Drain off half of the liquid from the corn.
• Pour the remaining liquid and corn in a small saucepan over medium heat.
• Add butter, garlic, parsley (if using dried), salt and pepper.
• Simmer until the liquid is almost completely gone, about 5-7 minutes.
• Taste and adjust seasonings (if you're using fresh parsley, add at this point).

EASY CANNED CORN NUGGETS RECIPE

Steps:

• Add 2 inches of oil to a deep fryer or medium saucepan. Preheat to 350˚F.
• Meanwhile, combine the flour, cornmeal, baking powder, and salt in a large bowl using a whisk.
• In a separate medium-sized bowl, stir in the eggs, milk, and melted butter. Whisk until combined.
• Add the egg mixture to the flour mixture. Mix until combined.
• Fold in the corn, and mix until well combined using a spatula.
• When the oil is hot, scoop out 1 tablespoon of batter, and drop it into the oil. (You can use another spoon to help push the batter into the oil). Don't overcrowd the pan and cook in batches.
• Fry for about 4-5 minutes or until golden brown, flipping halfway through so that the nuggets can get cooked evenly. Make sure the oil stays between 300-350˚F.
• Using a slotted spoon, remove the corn nuggets to a paper towel-lined plate. Repeat for the remaining batter.
• Serve warm with a dipping sauce for fried corn nuggets or syrup for sweet corn nuggets. You can dust with optional powdered sugar. (Make sure to let the nuggets cool down slightly so that they won't burn your mouth.)

CANNED CORN

Steps:

• Husk corn, remove silk and wash.
• Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down.
• Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
• Ladle boiling water over corn leaving 1 inch headspace.
• Remove air bubbles and apply lids.
• Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.