Corn on the cob is one of my favorite things about summer! Slathered with butter and sprinkled with salt and pepper, it’s truly one of the most delightful foods of summer. My children have all been fans of the cob at an early age. We have lengthy video of our first daughter eating a cob of corn nearly as big as her head. And my youngest, at the age of 2, got into a knock down, drag out fight with a fellow toddler over who got the last piece of corn at dinner one night! Clearly fresh corn is something to write home about.
Canned corn isn’t nearly as glorious to eat as fresh corn on the cob — or even frozen corn, for that matter. But despite this, I still include it in my food storage plan. It’s cheap and colorful. It’s packed with fiber and B vitamins like Thiamin, and it’s carbohydrate rich and cholesterol free. At my house we use it mainly in soups and casseroles — places where there are plenty of other things happening flavor-wise so we don’t miss the fresh taste.
Freeze-dried is another great food storage option for corn. Right now it’s around $17 for a #10 can, but I expect it to go on sale in a month or so. You can substitute frozen or freeze-dried in any of our recipes this week. One can of corn is equal to about 1 1/4 cups of corn.
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