Canned corn stands out for its practicality and nutritional value: it allows the food to be preserved for a long time, and it comes cooked and ready to use in different preparations. It contains fiber, carbohydrates, vitamins B and C, and minerals, constituting an economical and convenient option to incorporate them in salads, stews, soups, pies, empanadas or even cakes, without depending on the seasonality of vegetables.
Corn began to be canned in the United States in the mid-19th century, as a method to preserve one of the most common crops in the local diet. Its production expanded with industrialization and rail transport, reaching great popularity in Europe and Latin America during the 20th century.
On social networks, a simple recipe for corn croquettes presented by influencer Jessica Santillán (@lapasamoscomiendo on Instagram) became popular. The preparation uses a can of corn, an egg, cornstarch, and seasonings such as garlic and salt; optionally, grated cheese or dehydrated onion can be added. The mixture is formed into portions, preserving the whole kernels, and cooked in a pan until golden brown.
The egg and starch function as binders, providing texture and preventing the croquettes from falling apart during cooking. For a crispier finish, they can be passed through breadcrumbs before frying or baking. The result is a versatile and quick dish, ready in 15 to 20 minutes, that can be eaten alone, with sauce, or as a side dish.
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