Canned Corn Recipes
SHRED'S PAN-ROASTED CANNED CORN
Careful with this one - if it's not served with a BIG-flavored main course, it may steal the spotlight.
Provided by chriswalnum
Categories Corn
Time 16m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- * Measurements are approximate.
- Melt butter in a large, deep pan over medium heat. Fortify with olive oil.
- Saute onions & peppers until onions begin to caramelize.
- Add corn (drained) and spices. Cook, stirring frequently, until corn begins to darken (about 5 minutes).
- Add broth & tomato. Cook, stirring frequently, until reduced and only the delicious, sticky veggies are left.
Nutrition Facts : Calories 151.2, Fat 6.2, SaturatedFat 1.8, Cholesterol 5.1, Sodium 132, Carbohydrate 23.1, Fiber 3.8, Sugar 6.1, Protein 4.8
CANNED CORN
Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess!
Provided by Axe1678
Categories Corn
Time 1h45m
Yield 1 pint
Number Of Ingredients 3
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.
Nutrition Facts : Calories 232.2, Fat 3.2, SaturatedFat 0.5, Sodium 1203.2, Carbohydrate 51.4, Fiber 7.3, Sugar 8.7, Protein 8.7
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