Food - Drink

The Ingredient That Will Forever Change Your Canned Corn

By TALIN VARTANIAN

From corn fritters and soup to Mexican street corn and cornbread, many recipes feature a simple can of corn kernels. However, when it comes to serving canned corn on its own, it may need a little nudge in the flavor direction from its friendly neighborhood pantry cabinet.

Garlic is part of the Allium family — together with onions, chives, and leeks — and is the perfect ingredient to add to canned corn. Garlic can be sold minced or chopped in jars, peeled, or as fresh garlic bulbs, but you want to use fresh garlic here, as it has more flavor, a better aroma, and imparts more vibrancy to dishes.

J. Kenji López-Alt of Serious Eats suggests using whole slices of garlic toward the end of the cooking process, marinating the primary ingredients (such as corn kernels) with oil, salt, and minced garlic before cooking, or sizzling the garlic in cooking oil. In doing so, López-Alt says that the dish (or canned corn) will have much more richness and depth.

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