The Best Canned Corn Recipe
The best canned corn recipe turns a plain old can of corn kernels into a fancy feeling, delicious side dish worthy of any holiday table. In no time at all, you’ll have a decadent, buttery side dish that you’d never believe came from a can!
There are so many uses for a good can of corn.
I add them to chili and soup.
And they definitely appear on my dinner table as a side dish.
But even though I use canned corn, I don’t serve it just warmed in the microwave, right out of the can.
I like to doctor it up to make the best canned corn recipe you could imagine.
It doesn’t take much- just a little butter, garlic, and spices I know you have in your pantry.
And then a plain old can of corn is no more!
You’ve got a rich, buttery side dish worthy of your holiday table.
Ingredients
To make this you’ll need:
- Canned corn– a 15 ounce can of corn kernels
- Butter– A healthy pat
- Garlic– Fresh garlic cloves pressed.
- Spices– Dried parsley, salt, and pepper.
How to Make
The best canned corn recipe is a snap to make!
To do it, just drain about half the liquid off of the corn.
Empty the corn and remaining liquid into a small skillet set over medium heat.
Then stir the remaining ingredients into the skillet.
Let the mixture simmer until most of the liquid has cooked off.
After 5 minutes, give it taste and add more seasonings if needed.
Serve and enjoy!
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 4 days.
Reheat it in the microwave until warmed through.
Tips and Tricks
- This recipe can easily be doubled or tripled to feed a larger crowd.
- You could do this with frozen corn as well. Just add about 2 tablespoons or so of vegetable broth to replicate the liquid from the canned corn.
- This spice blend is fairly neutral. You could customize this to have more specific flavors by adding other spices. For example, adding a teaspoon of chili powder and half teaspoon of cumin would give it a Southwest spin.
Other Canned Vegetable Recipes
The best canned corn recipe will have you forgetting that it’s corn from a can on your table with how good it tastes!
Make it and enjoy!
Looking for other ways to elevate canned vegetables?
Try these recipes:
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The Best Canned Corn Recipe
Ingredients
- 1 15 oz can corn kernels
- 1 1/2 tbsp butter
- 1 - 2 cloves garlic pressed
- 1 tsp dried parsley
- salt and pepper to taste
Instructions
- Drain off half the liquid from the canned corn. Transfer the corn and remaining liquid in the can to a small skillet set over medium heat.1 15 oz can corn kernels
- Add the remaining ingredients to the skillet and stir everything together until evenly combined.1 1/2 tbsp butter, 1 - 2 cloves garlic, 1 tsp dried parsley, salt and pepper
- Simmer the mixture until most of the liquid has cooked off, roughly 5 minutes.
- Taste and adjust seasonings, if needed.
- Serve warm and enjoy!
Notes
- This recipe can easily be doubled or tripled to feed a larger crowd.
- You could do this with frozen corn as well. Just add about 2 tablespoons or so of vegetable broth to replicate the liquid from the canned corn.
- This spice blend is fairly neutral. You could customize this to have more specific flavors by adding other spices. For example, adding a teaspoon of chili powder and half teaspoon of cumin would give it a Southwest spin.
Nutrition
