Learn how to instantly turn an ordinary vegetable into an extraordinary side dish with this easy canned corn recipe! It covers everything, from how to cook canned corn on the stovetop to how to dress it up with seasonings and flavor boosters to what to serve with it for a meal to remember.
It just isn’t summertime without fresh corn on the table. From corn on the cob to Mexican street corn salad, this budget-friendly and deliciously sweet veggie is a hit with everyone.
But when fresh corn isn’t available, canned corn has you covered. Is it the most exciting ingredient? Not really, unless you learn how to cook and season it like a pro.
This how-to guide teaches you how to cook canned corn on the stove, ways to make it taste better with seasoning and add-ins, and a long list of meal pairings. Have fun experimenting with the flavors and, before you know it, you’ll be stocking your pantry with cans of corn!
Table of Contents
Ingredient notes
- Canned corn – I used one can of corn but you can use more if you’d like to double or triple this recipe to serve a crowd. Remember to drain and rinse the corn kernels before you get started.
- Water
- Butter – Melted butter adds fat and flavor to the canned corn. Want to keep this recipe oil-free? Omit the butter entirely.
- Salt
- Red bell pepper – The pepper is optional but it does add another layer of sweetness to the canned corn side dish, as well as a pop of color and more texture.
How to make canned corn
Add the drained corn kernels to a medium skillet or saucepan along with the water, butter, and salt. Heat to a simmer over medium-high heat.
Turn the heat down and continue simmering until the corn is warmed through. Give it a taste and season with more salt if needed.
If you’re making this with the red bell pepper, sauté it in a buttered skillet or saucepan until tender. Next, continue with the recipe as normal.
Tips and tricks
- Any kind of canned corn works for this recipe but I personally prefer sweet canned corn.
- Always drain the liquid from the canned corn before you start cooking.
- Use this cooking method for frozen corn kernels instead! There’s no need to thaw them ahead of time, but you may want to add an extra minute to the cooking time.
- Don’t overcook the canned corn. Since it’s pre-cooked, the goal of this cooking method is to simply warm the corn and infuse it with flavor. Cooking it until all of the water has evaporated will lead to chewy corn.
How to season canned corn
You aren’t limited to salt and butter in this easy side dish recipe. Corn is easy to pair with all kinds of seasonings, flavor agents, aromatics, and more. Check out these other ways to dress up canned corn:
- Broth – Replace the water in this recipe with store-bought or homemade chicken bone broth for extra flavor.
- More spices – A sprinkle of black pepper, white pepper, cumin, Italian seasoning, cajun seasoning, or taco seasoning over the cooked corn can go a long way!
- Fresh herbs – Add a bay leaf to the simmering water-butter mixture to give the corn an herbal flavor. You can also garnish the cooked corn with crispy sage leaves or fresh chives, basil, dill, or parsley.
- Mexican-inspired – After cooking, season the canned corn with chili seasoning, fresh cilantro, lime juice, and crumbled cotija cheese.
- Acid – A splash of dry sherry, white wine, or white wine vinegar gives the corn a lovely tang.
And for an irresistible presentation, we have add-ins! Check out these add-in ideas to help you make the best canned corn recipe:
- Vegetables – Sauté mushrooms, carrots, leeks, or onions instead of or in addition to the red bell pepper.
- Spicy peppers – Replace the bell pepper with something with a little more heat, like diced and sautéed jalapeno or serrano peppers.
- Meat – Fold sautéed pancetta, bacon, or leftover ham into the corn.
- Dairy – Stir a dollop of cream cheese and/or parmesan cheese into the cooked corn for some creaminess.
Serving suggestions
Serve the cooked canned corn as a side dish with any of these delicious meals:
- Salads – Serve the corn on the side of this Fennel Salad, Grilled Potato Salad, or Zucchini Pasta Salad.
- Meat – Serve the corn alongside Baked Salmon, Leftover Ham Casserole, Tomato Poached Fish, or Air Fryer Shrimp.
- Eggs – Enjoy the corn next to these Spinach Scrambled Eggs, Mexican Breakfast Tostadas, or a homemade quiche.
- With other sides – Like Black Eyed Peas, Sautéed Zucchini and Squash, Smashed Potatoes, or Glazed Carrots.
Storage
The cooled leftover corn can be stored in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing the corn because it tends to become mushy when thawed.
To reheat, zap the corn in the microwave or add it to a saucepan and heat over medium heat until warmed through.
More how-to guides
More corn recipes
Did you make this canned corn recipe?
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Full Recipe
How to Cook Canned Corn
Equipment
Ingredients
Optional
- 1/4 cup red pepper (diced, about ¼ pepper)
Instructions
- Add the corn kernels to a skillet or saucepan along with water, butter, and salt.
- Bring to a simmer over medium-high heat.
- Reduce the heat to low and simmer for 2-3 minutes, until warmed through.
- Taste and season with additional salt, as needed.
To Make with Red Pepper
- To use with pepper, saute pepper in butter first.
- Add the corn kernels along with water and salt.
- Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 2-3 minutes, until warmed through.
- Taste and season with additional salt, as needed.
Notes
- Any kind of canned corn works for this recipe but I personally prefer sweet canned corn.
- Always drain the liquid from the canned corn before you start cooking.
- Use this cooking method for frozen corn kernels instead! There’s no need to thaw them ahead of time, but you may want to add an extra minute to the cooking time.
- Broth – Replace the water in this recipe with store-bought or homemade chicken bone broth for extra flavor.
- More spices – A sprinkle of black pepper, white pepper, cumin, Italian seasoning, cajun seasoning, or taco seasoning over the cooked corn can go a long way!
- Fresh herbs – Add a bay leaf to the simmering water-butter mixture to give the corn an herbal flavor. You can also garnish the cooked corn with crispy sage leaves or fresh chives, basil, dill, or parsley.
- Mexican-inspired – After cooking, season the canned corn with chili seasoning, fresh cilantro, lime juice, and crumbled cotija cheese.
- Acid – A splash of dry sherry, white wine, or white wine vinegar gives the corn a lovely tang.
- Vegetables – Sauté mushrooms, carrots, leeks, or onions instead of or in addition to the red bell pepper.
- Spicy peppers – Replace the bell pepper with something with a little more heat, like diced and sautéed jalapeno or serrano peppers.
- Meat – Fold sautéed pancetta, bacon, or leftover ham into the corn.
- Dairy – Stir a dollop of cream cheese and/or parmesan cheese into the cooked corn for some creaminess.
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