The corn has oxidized, hence the brown color. If it were to be canned, ascorbic acid could have been used to help keep it normal color. If you wanted a bit more yellow, tumeric can also be added in a small amount. Here, I found a big gallon bag of cut corn in my freezer that I had forgotten, it was dated 2000 and it was still a nice light color. I had forgotten why it was still in the freezer until I tasted it again. VERY SWEET, way to sweet to be corn. In fact, its so sweet there was virtually no corn taste, just a sugary sweet taste. I had grown some of the Sh2 variety that time and will never grow it again, due to the extreme sweeteness. With the rest of the bag, I plan to mix some with my recent yelow, less sweet corn when its cooked, in hopes it will dilute the extra sugar taste. Think of it as eating soldified corn syrup.. UGH! Creamed corn does not can well unless the anti-oxident is used.

It can be good but it becomes something my MIL calls tamale pie. Much like a 'Mexican lasagne'. And not the dish you intend to make. Yes it becomes soggy but delish for 'family' knowing that it is a bit like a leftover...not for guests. (the tortillas become almost a gravy) Like mentioned, making a few toppings like a salsa and a cream sauce...we use a cream, or yogurt, with a bit of fetta and cilantro, spring onion, as sides that a guest can add at serving. The structure of the enchilada will be totally lost. Best to put together fresh, cook, and serve. The parts can be made ahead, even frozen, but assembly should be done the day of... Salsa verde is fine frozen, then thawed, but i always add a freshness the day of...fresh sauce, tomato, peppers, etc.

Funny - my "original" recipe for the Green Bean & COM soup calls for Worcestershire instead of Soy Sauce LOL! I wonder which original is original! LOLOLOL! As an alternative, I had this at a friends house last year and it was really REALLY good... maybe it might work for you? Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007 .Prep Time:25 minInactive Prep Time:-- Cook Time:45 minLevel: EasyServes: 4 to 6 servings.Ingredients For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

I went looking too and found this one from Moosewood Restaurant. I have always had good luck with their recipes. It's for a crowd but looks very healthy. Corn and Cheese Pudding Recipe From Moosewood Restaurant Cooks For A Crowd (John Wiley & Sons) This makes enough to feed a crowd, but you can cut it down to suit your needs by simple division. INGREDIENTS: * 18 large eggs or 4-1/2 cups * 1 cup white flour * 2-1/4 quarts milk * 1 tablespoon salt * 1 teaspoon black pepper * 2 tablespoons dried dill * 3 quarts frozen or fresh corn (3 pounds, 8 ounces) * 1/2 cup vegetable oil * 3 quarts onions, finely chopped (3 pounds) * 2 quarts carrots, grated (2 pounds, 8 ounces) * 2-1/4 quarts green or red bell peppers, finely chopped (2 pounds, 8 ounces) * 2 quarts sharp Cheddar cheese, grated (1 pound, 8 ounces) * Hot sauce (optional) PREPARATION: In several batches in a commercial blender, combine the eggs, flour, milk, salt, pepper, dill, and half the corn. Sponsored Links Reserve other half of the corn. Saute the onions in vegetable oil until they are translucent. Add the carrots and peppers and saute until softened, for about 10 minutes. Preheat the oven to 350 degrees F. In a large bowl, combine the blended ingredients, the sauteed vegetables, the remaining corn, and the cheese. Divide the mixture among four lightly oiled pans (half-size insert pans, 2 inches deep). Bake, uncovered, for about 35 minutes, until golden and firm. Cut each pan into 6 servings and top with hot sauce if desired. Yield: 24 (10-ounce) servings Source: Moosewood Restaurant Cooks For A Crowd by Julee Rosso & Sheila Lukins (John Wiley & Sons)