Corn is such a sweet and versatile ingredient. Canned corn is great when you're in a pinch or need a quick and easy dish. Here's how to cook canned corn on the stovetop.
I love fresh and frozen vegetables but occasionally my freezer's empty and it's then I love to whip out a can of corn. Canned corn is one of my favorite canned vegetables because it still has a slight crunch to it plus it's naturally so sweet.
If you're wondering how to cook canned corn then you're in the right place. Canned corn is technically already cooked but it tastes better hot with butter and salt! I like to cook canned corn two different ways - caramelized or sweet.
Ingredients
Canned sweet whole kernel corn - Canned sweet corn shouldn't have sugar added to it. 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.
Unsalted butter - I always cook and bake with unsalted butter. This means you get to control the salt in your food (and what type!).
Sugar (optional) - A small amount of sugar brings out the natural sweetness of the corn.
Kosher salt - The right amount of salt takes a good ingredient and makes it delicious!
How to Cook Corn from a Can - Two Ways
There are two simple ways I like to cook canned corn.
Sweet Canned Corn
This way is super simple and really just accentuates the taste and sweetness of the corn.
- Pour the corn into a small saucepan with the water.
- Bring to a boil.
- Turn down the heat to medium low and let simmer for 2 to 3 minutes.
- Drain then put back into the pot with one tablespoon of butter, one teaspoon of sugar, and ⅛ teaspoon of kosher salt. Stir until the butter is melted and the corn is hot.
- Serve and enjoy!
Caramelized Canned Corn
If you like you're vegetables caramelized this is an easy and delicious way to caramelize canned corn.
- Place a nonstick pan on medium high heat with no oil.
- Drain the corn and then pour it onto a dry and 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 two minutes without stirring.
- Stir then let it cook for another 2 minutes without touching it.
- Stir one more time and cook for 2 more minutes.
- Add one tablespoon of butter and ⅛ teaspoon of kosher salt to the pan.
- Stir until the butter is melted and then serve immediately.
Recipe Tips & Substitutions
- For caramelized corn, the longer you let the corn sit without touching it the more caramelized it will become. You can let it sit longer for more caramelization. Just be careful not to burn it.
- The caramelized corn is customizable. You can add a bit of sugar to make it sweet. Or you could add lime juice and cayenne to make it spicy. The spices and flavors are totally up to you.
FAQs
Canned corn is already cooked. You can eat it straight out of the can if you like. However, it tastes delicious hot with butter!
Other Recipes You Might Love
- Balsamic Caramelized Mushrooms
- Easy Candied Brussels Sprouts
- Roasted Green Beans & Sweet Potatoes
- Roasted Butternut Squash with Brown Sugar
How to Cook Canned Corn
Equipment
- A saucepot (for sweet corn)
- A nonstick skillet (for caramelized corn)
- Spatula
Ingredients
For caramelized corn:
- 1 can of sweet whole kernel corn
- 1 tbsp unsalted butter
- ⅛ teaspoon kosher salt
For sweet corn:
- 1 can of sweet whole kernel corn
- 1 tbsp unsalted butter
- 1 teaspoon sugar
- ⅛ teaspoon kosher salt
Instructions
For caramelized corn:
- Place a nonstick skillet on medium high heat.
- Drain the corn then dump the corn onto a clean and dry kitchen towel. Wrap the towel around the corn to dry it.
- Once the pan is hot add the dry corn to the skillet. Let it sit for two minutes without stirring it.
- Stir the corn and then let it sit again for two minutes without touching it.
- Stir one more time and let the corn sit for 2 more minutes to caramelize.
- Add the butter and salt then stir. Once the butter is melted take the corn off the heat and serve.
For sweet corn:
- Pour the corn with the liquid into a small saucepot on medium high heat.
- Bring to a boil. Turn down the heat to medium low and let simmer for two to three minutes.
- Drain the corn and place back into the pot. Add the butter, sugar, and salt then stir until melted.
- Serve and enjoy.
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