Published June 1, 2009. From Cook's Country.
We wanted canned corn with a vibrant, fresh corn taste.
We usually substitute frozen corn for fresh, but if you plan to puree corn into velvety smoothness, canned corn is a better choice because the softer kernels break down more readily. We chose five nationally available brands, tasting them plain and in chowder. Manufacturers add water, salt, and sometimes sugar to canned corn, but our top two brands had no added sugar—the sweetness came from the corn itself.