Learn how to cook canned corn and serve a delicious and easy side dish in less than 10 minutes. All you need is a can of sweet corn and a few pantry ingredients.
Cooking corn from a can is easy, fast, and delicious. Making a quick side dish is rarely complicated, but this easy canned corn recipe is easier than most. Pair this with the Honey Lemon Pepper Wings, and your children will be delighted. Or try another delicious corn recipe, these golden Corn and Zucchini Fritters.
Ingredients: 4 + spices
Preparation time: 2 minutes
Cooking time: 7 minutes
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Why will you love this delicious recipe?
- Taste: sweet, slightly caramelized sweet corn kernels with a kick from the red pepper flakes.
- Pantry ingredients: corn in a can and a couple of spices.
- Budget-friendly: preparing canned sweet corn costs pennies.
- Kid-friendly side dish: most kids love this canned vegetable.
- The best thing: it takes less than 10 minutes to make corn from a can.
Recipe ingredients
A can of corn. Or two cans, depending on their size and how much you want to make. Check out 30 Super Corn Recipes, too.
Spices: a pinch of red pepper flakes (to taste), salt, and pepper. You can sub the flakes with chili powder or cayenne pepper. Or leave them out if you don't want a spicy dish.
To make the dish vegan, you can use olive oil instead of butter.
You might need a can opener as well.
See the recipe card for complete information on ingredients and quantities.
How to cook corn from a can?
- Drain the contents of the can in a sieve. Set aside.
- Melt the butter in a medium skillet or saucepan (1).
- Sprinkle the sugar in the pan and let it caramelize gently for about 1 minute.
- Add drained corn, grated garlic, red pepper flakes, water, a little bit of salt, and some freshly ground black pepper. If using dried herbs, add them now as well (2).
- Simmer for 5 to 7 minutes or until the liquid is completely evaporated, stirring occasionally (3).
- Adjust the taste with salt and pepper, add an extra dot of butter (optional) and sprinkle with the chopped parsley before serving (4).
Recipe variations
Other vegetables: You can cook a small, finely chopped white or red onion in the pan before adding the kernels. Add a few deseeded, very finely chopped tomatoes or finely sliced green onions.
Add about the same amount of peas to the pan. The peas should preferably be frozen and defrosted. But you can also use canned peas if you want them (I don’t like canned peas). You can also combine the corn with kidney beans, black beans, diced red pepper, chopped cooked green beans, or broccoli (tiny florets and diced stems).
To make it creamy, add a couple of tablespoons of cream cheese or sour cream and adjust the seasoning again.
To make it cheesy, add a couple of tablespoons of grated cheddar cheese or Parmesan cheese during the last 2 minutes of cooking time. Let the cheese melt gently (low heat) while stirring constantly.
Tip
When using a larger can (about 15 oz/ about 425 g), you will have 4 servings as a side dish. If the cans are smaller (8.5 oz/ 240 g), you will need two for 4-5 servings.
Recipe FAQs
Yes, of course. You can defrost it on the counter or in a bowl of cold water before using it. If you are in a hurry, cook it from frozen and add a few more minutes to the cooking time.
Yes. Drain well; mix with any spices you like and 1 tablespoon olive oil. Place on a baking sheet lined with parchment paper and roast in the preheated oven (400 degrees Fahrenheit/ 200 degrees Celsius). Roast for 15-20 minutes to serve a side dish (the corn will still be soft) or for about 25 minutes for crispier kernels (delicious as a snack).
Store the leftovers in an airtight container in the fridge; they will be fine for at least 2-3 days. You can serve them directly from the refrigerator or reheat them.
Reheat it in the microwave (in a microwave-safe dish) or on the stovetop (in a small saucepan). Add a tiny splash of water when reheating.
Freeze the leftovers in an airtight container; they will keep for at least 3 months or longer. Reheat before serving. You can reheat the leftovers from frozen or let them defrost first; it will not take long.
What to serve with it?
Cooked, canned corn is the perfect side dish for a lot of dishes. I love to serve this when I have other kids (other than mine) eating; I can never go wrong with this easy recipe.
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📖 Recipe
How to Cook Canned Corn
Equipment
- Can opener
- Small saucepan
Ingredients
- 1 can corn 15 oz/ about 425 g, Note 1
- 1 tablespoon butter + extra for serving (optional), Note 2
- 1 teaspoon granulated sugar
- 1 garlic clove grated
- ⅛ - ¼ teaspoon red pepper flakes to taste
- ⅛ cup water 1 fl.oz/ 30 ml
- fine sea salt and black pepper
- 1 sprig of parsley Note 3
Instructions
- Drain the corn in a sieve.1 can corn
- Melt the butter in a medium pot or saucepan.1 tablespoon butter
- Caramelize the sugar for about 1 minute.1 teaspoon granulated sugar
- Add corn, grated garlic, red pepper flakes, water, a small pinch of salt, and some freshly ground black pepper. If using dried herbs, add them now as well.1 garlic clove + ⅛ - ¼ teaspoon red pepper flakes + ⅛ cup water / 60 ml + fine sea salt and black pepper
- Simmer for 5 to 7 minutes or until the liquid is completely evaporated, stirring occasionally.
- Adjust the taste with salt and pepper, sprinkle with the chopped parsley, and add a tiny dot of butter before serving.1 sprig of parsley
Notes
- Cans of corn could be smaller (8.5 oz/ 240 g) or larger (15 oz/ about 425 g). Or something in between, depending on where you live.
- Butter: Salted or unsalted; adjust the salt accordingly.
- Herbs: If you don’t have fresh parsley, substitute dried parsley, added to the pot along with the other spices.
- You can also substitute parsley for fresh or dried dill; this herb always goes well with corn.
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