http://www.food52.com/recipes.... While using fresh corn is obviously optimal - this would be perfect for an upcoming potluck and there's no fresh corn available. Has anyone tried good quality frozen corn and if so, what was the result? Thoughts?
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I've never had a problem using frozen corn (usually peaches-and-cream) in soups, stews, or any recipe with moisture.Only you will know!
Agreed. Actually IQF corn can often be a better choice for the purpose, depending upon the quality of the "fresh" corn available.
Frozen corn is practically as good as fresh, ESPECIALLY if it's going into a soup or chowder. I would just steer clear of canned.