Canned Sweet Corn

part of: Sweet Corn

Canned sweet corn is one of the most common pantry staples in Australian kitchens. The kernels are cut from the cob, packed, and heat-processed to preserve their sweetness and colour.

It’s incredibly versatile — tossed into salads, stirred through fritters and frittatas, added to soups and chowders, or mixed into fried rice. It’s a reliable base for corn relish and works well in Mexican-style dishes like quesadillas and salsas. Kids tend to love it straight from the tin.

Because the corn is processed at peak ripeness, canned corn often has a consistent sweetness that can actually rival fresh cobs outside of summer season.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Sweet corn is harvested at peak ripeness, and the kernels are cut from the cobs. The kernels are washed, packed into cans with a small amount of water and salt, sealed, and retort-cooked at high temperatures to sterilise the contents. The product is typically drained before use.

Nutrition (per 100g)

Energy 67kcal
Protein 2.3g
Carbs 12.3g
Fat 1.2g
Fibre 2g Sugar 4.4g
Mass Distribution

1 can (12 oz) yields is about 211 g — roughly 140 kcal of this.

What it costs the planet (per kilo)

Carbon 1.39kg
Freshwater 0.88L
Land 68m²

Where it comes from

In the kitchen

Used as

convenient vegetable addition

Classic dishes
  • Corn salad
  • Succotash
  • Corn chowder
  • Fried rice

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromSweet Corn, kernels goes well withred pepper goes well withblack bean goes well withcheese goes well withchilli goes well withbutter shares a sourceCorn on the Cob shares a sourceCream Style Corn shares a sourceFresh Sweet Corn shares a sourceFrozen Sweet Corn
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