When researchers analyzed the nutrients and prep time of canned corn, they found that it delivers the same amount of dietary fiber as fresh at a 25 percent cost savings. The downside: canned corn does lose vitamin C during canning. “To help counteract that, I like to squeeze fresh lemon juice on my canned corn. It brightens flavor and brings some of the vitamin C back,” says Lester. Despite the C loss, extended heating during canning actually boosts corn’s antioxidant activity, according to a report in the Journal of Agriculture and Food Chemistry.