Whole Kernel Corn

Fresh corn: refrigerate and use within 3 days. Frozen corn keeps 12 months. Unopened canned corn lasts 2-5 years; refrigerate after opening and use within 3-4 days.

Good source of fiber and contains B vitamins. Canned varieties may be higher in sodium.

Drain and rinse canned corn to reduce sodium content by up to 40%

No need to thaw frozen corn before adding to soups, stews, or stir-fries

For charred flavor, sauté corn in a hot dry pan until some kernels brown

Add corn near the end of cooking to preserve its sweet flavor and texture

Lime and cilantro (Mexican-style)

Butter and black pepper (classic side)

Bell peppers and black beans (Southwestern)

Bacon and cream (chowders)

Tomatoes and basil (summer salads)

Jalapeños and cotija cheese

Overcooking corn until mushy—it only needs 2-3 minutes if already cooked (canned/frozen)

Not draining canned corn well, which can make dishes watery

Using liquid from canned corn in recipes without accounting for added sodium