I am somewhat new to cooking and had a question about a recipe I am planning on making. I was thinking of making a Pan-Roasted Corn Salad with Tomatoes and Feta recipe that calls for ears of corn. The recipe calls for the corn kernels to be stripped with a sharp knife. The corn is then sautéed in a pan. Would it make much of a difference to use frozen corn or cans of corn. If so which would be better? If I use frozen show I let it thaw out first. Any input or advice is really appreciated.