Canned corn is a sweet, versatile, and budget-friendly ingredient. It's great when you need a quick and easy side dish. Learn how to cook canned corn two irresistible ways!
Why You'll Love it
If you're wondering how to make canned corn better, you're in the right place! It's a pantry staple around here. My son loves it! And frankly, so do I. It's naturally sweet with a slight crunch!
When I'm out of fresh produce, I reach for a can of corn. We buy the jumbo packs from Costco so we never run out. It's budget-friendly and easy to spruce up!
I prefer to cook canned corn one of two ways - sweet with butter or caramelized with spices. Both are divine! Learn how to cook canned corn in just a few simple steps.
(Psst, or try these buttered corn ribs instead!)
Ingredients
For both versions, you need canned corn.
Canned sweet whole kernel corn - Canned sweet corn won't have added sugar. That would be cream style or creamed corn. Corn is naturally very sweet which is why it's labeled as sweet whole kernel corn. The ingredients should just be corn, water, and salt.
For Sweet Canned Corn:
Unsalted butter - I always cook canned corn with unsalted butter. It means you get to control the salt in your food (and what type!).
Sugar - A small amount of sugar brings out the natural sweetness of the corn. Add more or less if you like!
Kosher salt - A little bit of salt enhances the sweetness of the corn!
For Savory Canned Corn:
Spices - Chili powder, onion powder, garlic powder, cumin, sugar, and salt amplify the flavor of the corn!
Unsalted butter - For a rich, buttery finish.
How to Cook Canned Corn - Two Ways
There are two simple yet delicious ways I like to cook canned corn.
For Sweet Canned Corn:
Sweet corn is simple and just accentuates the taste and sweetness of the corn.
- Pour the corn and liquid into a small saucepan. Do NOT drain the corn!
- Bring the corn to a boil.
- Turn down the heat to medium low and let simmer for 3 minutes.
- Drain half of the liquid out of the pan. Add 1 ½ tablespoons of unsalted butter, one tablespoon of sugar, and ⅛ teaspoon of kosher salt.
- Stir to incorporate. Cook for 3 more minutes.
- Remove from the heat and enjoy immediately!
For Savory Canned Corn:
Caramelized with butter and warm, savory spices! I love this method.
- Place a nonstick pan on medium high heat with no oil.
- Drain the corn, then pour it onto a dry, clean kitchen towel.
- Wrap the towel around the corn to dry it.
- Pour the dry corn into the hot pan and use a spatula to make sure it's evenly scattered around the pan. Let it sit for four minutes without stirring.
- Stir then let it cook for another 3 minutes without touching it.
- Stir one more time, then add the unsalted butter and the spices.
- Stir and cook for 2 minutes, then stir again and cook for 2 more minutes.
- Serve immediately! I love to top mine with feta cheese.
Recipe Tips:
- Dry corn caramelizes the best! If the corn is wet, the moisture evaporates and it steams instead. Simply use a clean dish towel to dry to corn.
- For caramelized corn, the longer you let the corn sit without touching it the more caramelized it becomes. Just be careful not to burn it. It should get dark brown spots on it from where it caramelized against the hot skillet.
- For sweet corn, add as much sugar as you like. To me, a tablespoon is the perfect amount! It accentuates the sweetness of the corn without overpowering it.
Storage Tips:
Store leftover canned corn in an airtight container in the refrigerator for up to 4 days.
Reheat the corn in the microwave until hot throughout!
Variations:
- Spicy - Add ⅛ teaspoon of cayenne pepper and a squeeze of fresh lime juice!
- Cheesy - Top the caramelized corn with feta, cotija, or cheddar cheese!
- Dairy-free - If you can't have dairy, swap the butter with a vegan alternative. Country Crock plant butter is a good option!
- Spices - Feel free to swap the spices with your favorite blend. The sky is the limit.
FAQs
Canned corn is already cooked and ready to eat. You can eat it straight out of the can if you like. However, it tastes delicious hot with butter!
Drain half of the liquid out of the can. Pour the corn into a saucepan, and bring it to a boil. Reduce the heat to a simmer, then add butter, sugar, and a pinch of salt. Cook for 3 more minutes. Enjoy immediately!
Drain half of liquid out of the can. Pour the remaining liquid and corn into a microwave-safe bowl. Add 1 ½ tablespoons of butter and microwave for 1 minute or until the corn is hot and the butter is melted. Add a teaspoon of sugar and a pinch of salt and pepper. Stir and enjoy!
More Simple Recipes:
- Balsamic Caramelized Mushrooms
- Easy Candied Brussels Sprouts
- Roasted Green Beans & Sweet Potatoes
- Roasted Butternut Squash with Brown Sugar
- Easy Canned Chicken Salad
- Sauteed Zucchini with Feta and Corn
How to Cook Canned Corn - Two Ways
Equipment
- A saucepot (for sweet corn)
- A nonstick skillet (for caramelized corn)
- Spatula
Ingredients
- 1 can of sweet whole kernel corn
For caramelized corn:
- 1½ tablespoons unsalted butter
- ⅛ teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon sugar
For sweet corn:
- 1½ tbsp unsalted butter
- 1 tablespoon sugar
- ⅛ teaspoon kosher salt
Instructions
For sweet corn:
- Pour the corn with the liquid into a small saucepan.
- Bring the mixture to a boil. Reduce the heat to a simmer, then cook for 3 minutes. Carefully drain half of the liquid.
- Add 1 ½ tablespoons of unsalted butter, one tablespoon of sugar, and ⅛ teaspoon of kosher salt. Stir to combine.
- Cook for 3 more minutes. Serve immediately.
For caramelized savory corn:
- Heat a large nonstick skillet over medium-high heat.
- Drain the corn and dump onto a clean, dry dish towel. Use the dish towel to dry the corn.
- Dump the corn directly into the hot skillet. Use a spatula to spread it around evenly.
- Do not touch the corn for 4 minutes. Allow it to caramelize against the hot skillet.
- Give it a good stir, then let it cook for 3 more minutes undisturbed.
- Add the unsalted butter, kosher salt, chili powder, onion powder, garlic powder, cumin, and sugar to the skillet.
- Stir and cook for 2 minutes. Stir again and cook for 2 more minutes.
- Transfer the caramelized corn to a bowl and enjoy immediately!
Leave a Reply