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.
Servings 4 servings
Calories 106kcal
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.
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