Canned Corn Recipes

Canned corn doesn’t have to be plain and boring. Check out this quick and easy canned corn recipe. You’ll have a delicious and nutritious side in minutes!

While I love fresh veggies, I can’t always get them and buying them during winter can get very expensive. We live in a pretty cold climate so when January rolls around and it’s negative 25 degrees for days on end, I turn to my pantry when it comes to dinner time side dishes.

This is how my dad fixes canned corn, and I’ve always loved his recipe! It hits all the marks: simple, flavorful, quick and easy!

I think canned vegetables get a bad rap most of the time, when fixed correctly they can be a delicious and flavorful side dish! Plus they are super affordable and something you can store in your panty for cold months or when you’re in a pinch for a quick veggie.

As a side note, how cute is this retro dish in the above picture?! After Andy’s grandmother passed away last year we were allowed to take a few things from her home.

I love having some of her dishes in my kitchen to remind me of her! She was such an awesome lady: she had true grit and determination plus she was an animal lover to the core.

This canned corn recipe is one your family will love. My favorite thing about this recipe is how the flavors meld together. The sweet corn taste is the center of attention and the other flavors highlight it even further.

Although Andy legitimately hates corn, so I usually make this for Abram and me during lunch time or if we are having company . I think everyone can have one food they legitimately dislike.

Easy & Delicious Canned Corn Recipe

Canned corn doesn’t have to be plain and boring. Check out this quick and easy canned corn recipe. You’ll have a delicious and nutritious side in minutes!

Prep: 5min

Total: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 128 kcal, Carbohydrate 22 g, Protein 3 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 317 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 15 oz corn (1 can)
• 1 tablespoon butter
• 1 garlic clove (minced or pressed)
• 1 teaspoon dried parsley (or 2 teaspoons fresh parsley)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instruction:

1. Drain off half of the liquid from the corn.
2. Pour the remaining liquid and corn in a small saucepan over medium heat.
3. Add butter, garlic, parsley (if using dried), salt and pepper.
4. Simmer until the liquid is almost completely gone, about 5-7 minutes.
5. Taste and adjust seasonings (if you’re using fresh parsley, add at this point).

25 Simple Ways to Use Canned Corn

Ingredients:

• Corn Chowder
• Corn Pudding
• Corn Salad
• Honey Skillet Cornbread
• Corn Fritters
• Skillet Mexican Street Corn
• Sloppy Joe Stew
• Albondigas Soup (Mexican Meatball Soup)
• Cornbread Casserole
• Trinidad Corn Pie
• Corn Dip
• Mexican Cornbread
• Arroz Con Mais
• Chicken Fried Rice
• Cornbread Muffins
• Corn Biscuits
• Beef Tamale Casserole
• Spicy Corn Carbonara
• White Chicken Chili
• Baked Parmesan Creamed Corn
• Chicken Tortilla Soup
• Mexican Street Corn Burrito Bowls
• Cowboy Crack Dip
• Cowboy Caviar
• Sweet Corn and Potato Gratin

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a corn dish in 30 minutes or less!

How to make canned corn taste better

Canned corn can taste like homemade with a few simple steps

Prep: 5min

Total: 13min

Yield: 2

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 101 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 30 mg, Sodium 391 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 4 g

Ingredients:

• 1 15 ounce can Sweet corn (1 bag frozen sweet corn kernels will substitute)
• 2 tablespoons butter (salted or unsalted)
• 1/4 teaspoon salt (I prefer sea salt, see note 1)

Instruction:

1. Drain half the water from your can of corn and place the corn in a 9″ skillet. If you are making a larger batch, use any size pan or pot that will hold the corn without spilling.
2. Add the butter and salt and bring the skillet to a gentle simmer over medium high heat.
3. Reduce the heat to medium and stir occasionally so the corn doesn’t burn. Cook until the liquid is almost totally gone and just a couple of tablespoons remain in the bottom.
4. Serve warm.

The Best Canned Corn Recipe – how to cook canned corn

FAQ

What can I add to canned corn to make it better?

1. A dash of cajun seasoning.
2. A couple of cloves of crushed garlic.
3. Chopped fresh herbs like parsley.
4. Several grinds of fresh black pepper.
5. Three or four tablespoons of heavy cream added at the end of cooking.
6. A little heat with some diced fresh jalapenos.

What can you do with a tin of corn?

1. Corn Chowder.
2. Corn Pudding.
3. Corn Salad.
4. Honey Skillet Cornbread.
5. Corn Fritters.
6. Skillet Mexican Street Corn.
7. Sloppy Joe Stew.
8. Albondigas Soup (Mexican Meatball Soup)

How do you make store bought canned corn taste better?

Can you eat corn straight from the can?