Elizabeth Branch
November 15, 2013

If a recipe calls for fresh, shucked corn, but you don't have time and need a quick side, you can replace it with frozen corn. Use 3 cups frozen corn kernels, thawed, in place of 6 freshly shucked ears of corn. To give the corn a more sophisticated taste, cook 2 to 3 minutes in a skillet sprayed with cooking spray and set over medium heat, stirring often.

Try this Kitchen Shortcut with Crab and Grilled Corn Salad.

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