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close up cooked corn from a can with butter melting on top.
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How to Cook Canned Corn

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.
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 7 minutes
Servings 4
Calories 106kcal
Author Adina

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.
  • Melt the butter in a medium pot or saucepan.
  • Caramelize the sugar for about 1 minute.
  • 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.
  • 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.

Notes

  1. 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.
  2. Salted or unsalted, adjust the salt accordingly.
  3. If you don’t have fresh parsley, replace it with dried parsley added to the pot together with the other spices.
  4. You can also sub parsley with fresh or dried dill; this is an herb that always goes well with corn.

Nutrition

Calories: 106kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 237mg | Fiber: 3g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg