Hi Stephanie,

Absolutely, you can use fresh corn in recipes that call for canned (or frozen) corn. Here’s all you need to do:  Shuck the corn and cook the ears in a large pot of boiling salted water for about 2 minutes. (If the corn is not going to be cooked in the recipe, cook the cobs a bit longer—maybe 5 minutes.) Let the cobs cool a bit, then trim the stem end and place, cut-end down, on a cutting board. Use a sharp knife to carefully cut down the cob to remove all of the kernels.

Two ears of corn will give you 1 to 1 1/2 cups corn kernels; one 12-ounce can of corn is about 1 1/2 cups. So, depending on the size of your ears, you’ll need 2 to 3 ears corn to get the amount of kernels in one can of corn.

I hope you use that fresh corn in some of my recipes, like Farmhouse Corn & Tomatoes, Salmon Corn Cakes and Easy Dilled Succotash—it’ll be delicious, I promise! And don't miss the new article featuring 5 fresh corn recipes, Grandma's Best Summer Corn Recipes.