HOW TO MAKE CANNED CORN SWEET

We’ll also take a look at a few recipes as well as a few different ways to cook canned corn. First, let’s bust a few myths that have become attached to these shiny yellow kernels.

Common canned corn myths

Before we get cooking, let’s explode a few myths, shall we?

Myth #1: Sweet corn is a grain, so it must be bad for me?

First off, not all grains are bad. Second, sweet corn isn’t actually a grain, anyway. Well, not all the time.

When harvested early for human consumption, it’s regarded as a vegetable because, unlike field corn, it’s picked when immature and at it’s “milk stage”, rather than being left to mature and dry out. Dried kernels harvested for flour production and such are considered grains, however.

Myth #2: All corn is genetically modified

Actually, it isn’t. Again, the confusion comes about because of field corn, which is heavily affected by genetic modification. Sweet corn is largely GMO-free corn, but you should still check your labels as GMO sweet corn does exist.

Myth #3: Sweet corn is full of sugar so should be avoided

Sweet corn does have a fair whack of sugar in it otherwise it’s name would be a little misleading, but should you really avoid it? Well, for starters the sugar is natural, so it’s far better than the refined muck (providing you check the can to make show those pesky manufacturers haven’t added any).

Second, other foods we love such as apples, bananas, figs, and dates all have lots more sugar in them than sweet corn, but we still chow down on those bad boys.

Myth #4: Canning destroys all of the nutrients

Now, before you get all furious with me, let me say that in no way am I saying you should favor canned produce over fresh. I’d never say that. I’m always banging on about the importance of eating proper whole foods that have had the bare minimum of human interference. However, canned veggies can be a handy thing to have in case of emergencies, but there are concerns over whether you are sacrificing nutrients for convenience when using them, for sure.

Thankfully, studies have shown that nutrients levels remain relatively stable in canned produce, thanks largely to the lack of oxygen which causes fresh fruits and veggies to rapidly deteriorate. In fact, fresh produce may, in some instances, be less nutrient dense than canned produce, depending on how it has been stored before it hits your plate. Eek!

The important thing to remember is to ensure you only buy canned corn that has nothing in the tin other than corn and water. No salt, no sugar!

Myth #5: Canned corn has zero health benefits

Not true. Canned corn has quite a few things going for it, actually. One of the standout health benefits of canned corn is the fact that it can help prevent eye diseases, thanks to its high antioxidant values. Carotenoids like lutein and zeaxanthin are what give corn that brilliant yellow coloration, but they can also help reduce the risk of macular degeneration, too.

Sweetcorn is also high in folate, or vitamin B9. This essential vitamin may help with cardiovascular disease prevention, reducing cholesterol levels, and could even lower the risk of strokes.