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    Home » Side Dishes

    How to Cook Canned Corn

    Dec 5, 2023 · Leave a Comment

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    Wondering how to cook a can of corn so it tastes great? It’s easy! The secret to making great canned corn? Don’t boil it. (And remember to add a little butter!)

    Cooked can corn with butter and salt in a small pan.

    There’s always a few cans of corn in my pantry. It makes for a great side dish or addition to veggie chili or cornbread. Here’s how to make it tasty.

    Ingredients.

    Canned Corn. Any whole kernel canned corn works for this method. Here are they types you might see at the store. 

    • Sweet Corn. Small, delicate kernels. 
    • Golden Kernel Corn. Classic canned corn. The kernels tend to be slightly larger than sweet corn. 
    • White Corn. White color. Sweet flavor. Tender texture.
    • Extra Sweet. A variety of corn that’s a little sweeter than regular canned corn.
    • No Salt Added. Usually golden kernel corn with no salt added during the canning process. 

    Butter. A little butter adds a nice flavor to the corn. Regular butter, plant-based and margarine work great.

    Salt and Sugar. Optional. For a little flavor boost, you might want to add a little salt and sugar. Always taste the hot canned corn before seasoning. 

    Cooking canned corn in a small pan.

    How to Cook Canned Corn on the Stove.

    1. Rinse the corn. Canned corn is packed in liquid. For the best flavor, drain and rinse the corn under cool water.
    2. Heat. Add the corn to a small skillet. Add a tablespoon of water. Cover the corn and heat over low. You don’t need to boil it. Heating it gently over low heat for a few minutes until it’s hot keeps the corn tender.
    3. Add butter. Remove the lid and add the butter. Stir until the butter melts and corn kernels are coated. 
    4. Season to taste. Give the corn a taste. Add a sprinkle of salt and pinch of sugar as needed. 
    Rinsing canned corn before cooking in a colander.

    How to Cook Canned Corn in the Microwave.

    1. Rinse the corn. Drain the corn and give it a quick rinse under cool water. 
    2. Microwave. Place the corn in a microwave-safe dish. Add about one teaspoon of water and one tablespoon of butter. Cover. Microwave for 90 seconds or until the corn is warmed through. 
    3. Stir and Season. Remove the dish from the microwave. Carefully open it. Stir the corn and then season with salt and a pinch of sugar to taste.

    FAQs

    Do I need to heat canned corn?
    You can enjoy canned corn right from the can. It’s fully cooked and safe to eat at room temperature. This makes it perfect to add to cold salads. Heating is optional. 

    Should I boil canned corn?
    Nope! Boiling canned corn can make it tough. Heat it gently until it’s hot but there’s no need to boil it. 

    Why does my corn taste bland?
    Some canned corn isn’t as flavorful as others. If you give it a taste and it’s bland, first add a pinch of salt and a pinch of sugar. (The sugar helps to enhance the natural sugar in the corn. It won’t make it taste sugary.) If that doesn’t do it, add a little garlic and onion powder. 

    Cooked can corn with butter and salt in a small pan.
    Print

    The Best Canned Corn Recipe

    Got a can of corn? Here’s how to cook it so it tastes flavorful.
    Cook Time 5 minutes
    Total Time 5 minutes
    Servings 3 servings

    Ingredients

    • 1 (15.25 ounces) can corn
    • 1 teaspoon water
    • 1 tablespoon butter
    • salt
    • sugar

    Instructions

    1. Drain the corn and place in a colander. Rinse with cool water.
    2. For the stovetop: Place drained corn in a small pan. Add water and cover. Heat over low until the corn is warm, about three minutes. Remove the lid and add the butter. Stir until the corn is coated. Season with salt and a pinch of sugar to taste.

    3. For the microwave: Place drained corn in a microwave-safe dish. Add water and butter. Cover. Heat for 90 seconds or until the corn is warm. Remove the dish from the microwave. Stir to coat all the kernels with butter. Season with salt and sugar to taste.

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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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