Cookaholics Bulletin Board

I made this yesterday. The recipe was designed for fresh corn but obviously there isn't any good, fresh corn available now. I used frozen and was very disappointed in the quality of the corn. I realize that the drought in the Midwest had a huge affect on the corn crops but don't know if that's the whole problem with the outcome.
Since I can't get fresh, how would it work to use canned? What I've got tastes so much better than this frozen stuff (and I tried a couple different brands).
I don't see that it could be any worse.

We have a favorite corn salsa recipe and use canned corn instead of frozen when fresh on the cob is not available. I wouldn't hesitate to make your recipe with canned corn at least once. Fresh corn season is too fleeting to hold recipes until perfect ingredients are available.

Thanks, Jim, I'll definitely try again using canned corn.
My main issue was the quality of the frozen corn. I know that I used to find it really close in flavor and texture to fresh, but not this batch!