How to Cook Canned Corn

Overhead close up of cooked canned corn in serving bowl with spoon.

Course: Side Dish

Cuisine: American

Prep Time: 1

Cook Time: 3

Total Time: 4

Servings: people

Calories: 56kcal

Author: Platings and Pairings

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.

Print Recipe

Equipment

Small Skillet

Ingredients

1 15.25 ounce can corn drained
⅓ cup water
1 Tablespoon butter optional
Salt to taste

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

Tips:

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.

Variations:

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.

Nutrition