What is in a can of fiesta corn?

Corn is one of the most popular vegetables consumed around the world. It can be eaten fresh, frozen, or canned. Canned corn in particular is a pantry staple for many households. But what exactly is in those convenient little cans of corn?

Table of Contents

Ingredients

The primary ingredient in canned corn is, of course, corn. However, most canned corn contains more than just corn kernels. Here are some of the most common additional ingredients found in canned corn:

Water – Canned corn contains added water to help soften the texture of the corn.
Sugar – Small amounts of sugar, often in the form of corn syrup or sucrose, are added to balance the flavor.
Salt – A modest amount of salt enhances the natural sweetness of the corn.

Preservatives – Preservatives such as potassium chloride and calcium chloride help maintain quality and prevent spoilage.
Thickeners – Ingredients like cornstarch and cellulose gum are sometimes added to thicken the liquid in the can.
Coloring – Dyes like Yellow 5 and Yellow 6 enhance the vibrant golden shade of the corn.

The specific ingredients can vary slightly between brands, but canned corn generally contains a mix of corn, water, sugar, salt, preservatives, and added color. Reading the ingredient list on a can is the best way to know exactly what’s included.

Nutrition Facts

In addition to looking at the ingredients list, reviewing the nutrition facts label on canned corn provides further insights into its nutritional value. Here are some of the key nutrients found in a standard 1/2 cup serving of canned corn:

Nutrient	Amount
Calories	67
Total Fat	0.5g
Sodium	256mg
Total Carbohydrates	15g
Dietary Fiber	1.4g
Sugars	4g
Protein	2g

As you can see, canned corn is low in fat and protein and contains no cholesterol. It provides a mix of complex and simple carbs, making it a source of rapid energy. The sodium content is moderately high at 10% of the daily recommended limit per serving. Overall, canned corn offers some beneficial nutrients like fiber, vitamins C and B6, folate, magnesium, and phosphorus.

Added Ingredients

Now that we’ve looked at the basic nutritional profile of canned corn, let’s take a closer look at some of the additional ingredients commonly found in it:

Sugars

Canned corn contains around 2-4 grams of sugar per serving. This added sugar helps balance the starchy flavor of the corn and adds sweetness. Common types of sugars used include high fructose corn syrup, sucrose, and dextrose. The small amount enhances flavor but does increase the glycemic index compared to fresh or frozen corn. Those limiting sugar intake may want to look for low-sodium or no-salt-added canned corn options which generally have less added sugar.

Salt

To boost the flavor of canned corn, salt is typically added during processing. A 1/2 cup serving can contain 150-300 mg of sodium from added salt like potassium chloride or sodium chloride. This represents 5-13% of the daily limit for sodium but also helps prevent the growth of harmful bacteria. Low sodium or no salt added versions are a good choice for those limiting their salt intake. Draining and rinsing the corn before use can also remove some excess salt.

Preservatives

Preservatives are added to canned goods to help prevent spoilage and bacterial growth. Common preservatives in canned corn include calcium chloride, potassium chloride, and sodium bisulfite. While chemical sounding, these compounds help maintain the safety and shelf-life of the product. The FDA monitors preservative use to ensure they are GRAS (Generally Recognized as Safe) for use in food. Preservatives are found in very small quantities and side effects are rare unless someone has a specific sensitivity.

Thickeners

Cornstarch, cellulose gum, guar gum, carrageenan, and other thickening agents help give the liquid in canned corn a creamier texture. They adjust the viscosity and improve the mouthfeel. Thickeners are derived from natural sources like corn, seaweed, or trees. A small percentage, usually around 0.5%, is added during processing. Thickeners help prevent the kernels from breaking down and maintain an appealing texture over the shelf life of the product.

Colors

Natural corn kernels have a yellowish hue. To achieve a consistently vibrant, golden yellow color in canned corn, dyes are often added. Common dyes include Yellow 5 and Yellow 6. Occasionally other coloring agents like annatto extract (a natural reddish dye) are also used. The small amounts of added coloring increase visual appeal and don’t significantly impact nutrition or safety. However, those with sensitivities to dyes may want to avoid colored products.

Canning Process

Now that we’ve looked closely at what goes into a can of corn, let’s examine how it gets canned. The process involves several key steps:

Corn is harvested at peak ripeness. The sweet corn variety is most commonly used for canning.
Kernels are removed from the cob mechanically or by hand.

The corn and liquid ingredients are combined in large vats and heated to boiling.
The mixture is pumped into cans, sealing in the contents.
Cans are placed in large pressure cookers and heat processed at 240-250°F for 30-90 minutes depending on can size.

This heating process kills bacteria and enzymes and creates a vacuum seal.
Cans are cooled then labeled and packaged for distribution.

Proper canning destroys potential contaminants making canned corn safe for consumption and storage. Careful control of acidity, preservatives, and heat processing gives it a shelf life of 12-24 months.

Varieties of Canned Corn

Not all canned corn is the same. In addition to regular canned corn, you can find specialty varieties including:

Creamed corn – Corn kernels in a thick cream sauce with milk, butter, and flour added.
Mexican-style corn – Features spices, chili peppers, onion, garlic, cilantro, and lime juice for a southwestern flair.

No salt/low sodium corn – Contains little to no added salt for those limiting sodium intake.
Organic corn – Made from corn grown without synthetic pesticides or fertilizers.
Corn and diced peppers – Corn kernels mixed with diced peppers like jalapenos or green chilies.

Corn and diced tomatoes – A mix of corn and petite diced tomatoes, great in salsa.

The ingredients and processing can vary slightly depending on the specific canned corn product. But in general, the main components remain corn kernels, water, flavorings, and preservatives sealed in a can through heat processing.

Storage and Shelf Life

Part of what makes canned corn so convenient is its long shelf life. Unopened cans stored in a cool, dry pantry will typically last 12-24 months. The ‘Best By’ date on the can indicates the duration of optimal quality and flavor.

Once opened, canned corn should be transferred to an airtight container and refrigerated. It will keep for 5-7 days this way before spoiling. Signs of spoiled canned corn include mold, sliminess, foul odors, or very soft texture.

Freezing is another great way to extend the lifespan of leftover canned corn. It maintains quality for 8-12 months in a tightly sealed freezer bag. Thaw frozen corn in the refrigerator before eating.

Proper storage keeps canned corn safe and retains its texture and flavor for use in recipes, soups, salads, and more. A well-sealed, undamaged can prevents contamination during storage.

Uses for Canned Corn

Canned corn offers versatility in the kitchen. Its tender texture and sweet flavor work well in both savory and sweet dishes. Some tasty ways to use canned corn include:

Mixed into salads, salsas, or relishes
Warmed into soups, stews, and chilis

Blended into dips, spreads, and sauces
Toppings for nachos, tacos, tostadas, and quesadillas
Main ingredient in corn casseroles, fritters, chowders, and puddings

Side dish seasoned simply with butter, salt, and pepper
Baked into cornbread, muffins, pancakes, and other batters

Canned corn pairs well with ingredients like beans, peppers, tomatoes, bacon, cheese, and spices like cumin and chili powder. It provides texture and sweetness to both savory and sweet baked goods.

Drain and rinse canned corn to remove excess liquid and salt when adding to recipes. Opt for no salt added or low sodium corn when limiting sodium intake.

Is Canned Corn Healthy?

While not as nutrient-dense as fresh or frozen corn, canned corn can be part of a healthy diet in moderation. Its nutrition does degrade slightly during the canning process. However, it remains a good source of carbohydrates, fiber, vitamin C, folate, and magnesium. Rinsing helps remove excess sodium.

Some key considerations regarding the nutrition of canned corn include:

Fresh or frozen corn has higher levels of certain vitamins and minerals. Canning impacts sensitive vitamins like vitamin C and B vitamins.
Added sugars slightly increase the calorie and carbohydrate counts.
Added salt raises the sodium content, which may be concerning for some. Low sodium options are a better choice for limiting sodium intake.

The smaller kernels in canned corn may be slightly less fibrous and crunchy vs. fresh or frozen.
BPA in can linings was a past concern but most companies now use BPA-free cans.

Overall, canned corn can be incorporated into a balanced diet when used properly. Rinsing and moderating portion sizes helps counteract the added sodium and sugar. It provides a safe, economical, and convenient form of this popular vegetable.

Is Canned Corn Safe to Eat?

Yes, commercially canned corn is perfectly safe to eat. The canning process ensures safety by:

Heating corn to high enough temperatures to destroy bacteria, mold, and fungi
Preventing contamination after canning through vacuum sealed lids

Adding preservatives to prevent microbial growth
Use of best manufacturing processes to meet FDA food safety regulations

As long as the can remains in good condition, the corn inside should be shelf-stable and safe. Signs of spoiled or contaminated corn include:

Bulging or leaking can
Dents, cracks, or damage to the can
Mold or sliminess

Foul odors
Discolored or mushy corn

Avoid cans with any signs of damage or spoilage. As long as canned corn smells and looks normal, it can be safely consumed and provides a handy way to keep corn on hand. Proper refrigerated storage after opening prevents spoilage.

Potential Downsides of Canned Corn

While canned corn offers convenience, there are a few potential downsides to consider:

Higher sodium – Added salt and preservatives like sodium chloride increase the sodium levels compared to fresh or frozen corn.
Added sugars – Ingredients like corn syrup slightly increase the sugar and calorie content.

Lower nutrient levels – The canning process degrades some vitamins like vitamin C and the B vitamins.
Less fiber – Smaller kernels may mean slightly less fiber compared to chomping on fresh corn cobs.
High processed food intake – Some nutritionists recommend limiting intake of highly processed foods, even if ingredients look natural.

Higher cost – Ounce for ounce, canned corn costs more than fresh or frozen corn options.
Excess waste – Cans contribute to landfill waste and their production requires energy and resources.

While small in amounts, these drawbacks are worth factoring when building a healthy diet. Moderating servings of canned goods and pairing them with fresh ingredients helps maximize nutritional value.

Benefits of Canned Corn

Canned corn also shines in many ways as a handy kitchen staple:

Long shelf life – Unopened cans last 12-24 months, allowing stocking up.
Low cost – Less expensive than fresh corn out of season.

Year-round availability – Provides access to corn regardless of season or region.
Saves prep time – No need to husk, clean, or cook cobs of fresh corn.
Portion control – Pre-portioned in cans for ease of use in recipes.

No waste – Unlike fresh corn, no inedible cobs or husks.
Safety – Shelf-stable and free of bacteria when sealed.
Versatile – Works well in savory dishes, baked goods, soups, salads, and more.

For those with limited time, access to fresh ingredients, or a need for longer storage, canned corn can be an asset in cooking. Rinsing, moderating use, and pairing with fresh foods allows harnessing its benefits.

Home Canning Corn

It is possible to can fresh corn at home using a pressure canner, jars, and proper canning technique. Key steps include:

Husk corn, remove kernels from cob.

In a pot, bring corn kernels and liquid (water or broth) to a boil.
Sterilize mason jars and lids in boiling water.
Ladle hot corn into hot jars, leaving 1 inch headspace.

Wipe jar rims, seal with sterilized lids.
Process filled jars in a pressure canner at 11 PSI for 40 minutes.
Allow to cool undisturbed 24 hours.

Check jar seals, then store in a cool, dark place.

Follow approved canning methods carefully to ensure safety. Home canned foods should be consumed within 12 months for best quality.

Conclusion

Canned corn provides a versatile, economical pantry staple thanks to the preservative power of canning. While not as crisp or vitamin-rich as fresh corn, it supplies year-round convenience and makes adding corn to recipes easy. Canned corn gets its long shelf life and safety from ingredients like preservatives, thickeners, sugar, and salt added during processing. Opting for lower sodium varieties and rinsing before use can help reduce unwanted additives.

In moderation, canned corn can be part of a healthy diet, providing nutrients like carbohydrates, fiber, folate and more. Its tender, mild flavor works well in soups, salads, baked goods, and a plethora of dishes. Though the canning process slightly reduces nutrition, canned corn remains a tasty time-saver in the kitchen. Checking the ingredients list and combining it with fresh foods allows you to harness the benefits of canned corn.