With this easy canned corn recipe, you'll always have a tasty side dish to serve up with your meal. Made with basic ingredients, this recipe is as frugal as it is tasty!
Recipe: $1.08 | Per Serving: $0.27 | Servings: 4
I love keeping canned veggies on hand because they're Frugal Pantry Staples to Keep on Hand, and great for Making a Healthy Grocery List On a Budget.
Using canned veggies to stretch meals, add to cornbread like this Cornbread Bundt Cake, and of course, to add some color to our dinner plates.
Canned corn is an incredible side dish as-is, but heating it up with some butter and seasonings really helps to elevate the dish. From the sweet, crunchy corn to the rich added tastes, this is one side dish everyone can agree on!
We use canned corn a lot around here because keeping it on hand is so easy. It's also one of the Foods to Stockpile On a Budget. Corn is one of our go-to veggies, and it's not hard to see why. It's versatile, filling and delicious.
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🍯 Why This Recipe Works
- It's simple. From a can of corn to some basic seasonings, this dish is easy to throw together. You may even be pleasantly surprised to find most (if not all) of the ingredients are already in your home!
- It's really cheap to make. Canned veggies are known for their frugal affordability. Whether you pay for them at the store or get them free from food drives or handouts, they are always easy to add to the meal plan.
- It's quick! You'll only need a skillet and a few minutes of your time to make this quick side dish. Add it to any meal as a last-minute side dish, and be thankful that you did. Once you've mastered this recipe, move on to The Best Canned Green Bean Recipe next.
🥘 Ingredients
Ingredient Notes:
Canned corn- Use a can of whole-kernel sweet corn for the base of this recipe. Any brand will be fine. If you still have more cans of corn on hand, try our Air Fryer Canned Corn Recipe.
Seasonings- You will want to use a combination of garlic powder, salt, black pepper, paprika, and parsley. You can even add in some red pepper flakes for a nice kick of heat.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Paprika. You can use regular paprika for this recipe or (my personal favorite) smoked paprika. Both taste incredible and give a nice touch of color to the corn.
Parsley. Using fresh parsley is convenient, but for added freshness, you can use fresh parsley at the end as a nice garnish. You will need more fresh parsley than dried as it's not as concentrated in flavor.
Water. If desired, you can use reserved corn juice from the can, but I prefer to use water as it's a little less sodium.
🔪 Instructions for Easy Canned Corn Recipe
Step 1: Drain the liquid from the can of corn. I recommend rinsing the corn off in a colander under cool water, but that step is optional. Set aside for now.
Step 2: Add your butter to a small saucepan over medium heat.
Step 3: Cook until melted but not browned.
Step 4: Add in the water and dry seasonings.
Step 5: Mix to combine.
Step 6: Stir in the drained corn.
Step 7: Simmer and cook until the liquid has almost completely evaporated from the pan. This will take up to 5 minutes or so.
Taste and adjust the seasonings as desired.
If using fresh parsley, add it in now.
🍴 Recipe Tips
Sodium Reduction Tips:
- Check Labels: Be cautious of sodium levels by reading labels on canned veggies at the store. "Organic" varieties may have higher sodium content than regular ones.
- Rinse Corn: To reduce sodium, drain and rinse canned corn with water. Most of the sodium is in the liquid, so this helps remove some of it.
🍳 Reheating
You can reheat this corn in a skillet on the stove over medium heat or simply place a serving or two of it on a plate and microwave for about 30 seconds to 1 minute.
👩🏻🍳 Storage
Leftover cooked corn will last up to 4 days in the fridge in an airtight container. Reheat again before serving.
💭 Recipe FAQs
Corn is a great source of many vitamins and nutrients, as well as fiber. Canned veggies are just as healthy as fresh or frozen because canning helps to preserve a lot of the nutrients. Not only that, but they're shelf stable and affordable too!
According to research published by the USDA, rinsing canned vegetables can remove up to 9%-23% of the added sodium in the can. Other nutrients decreased a little as well, but not in significant amounts.
Canned corn is technically already cooked and could be eaten directly from the can if desired, but heating it always makes it taste better. Cook this corn until it is fully heated and there is no more liquid in the pan.
Enhancing canned corn with just one or two of these choices significantly boosts its flavor profile, transforming the dish into a culinary delight. From salt and soy sauce to butter and bacon grease, olive oil, garlic, herbs, spices, and cheese—each option offers a unique and delicious twist.
❤️ More Delicious Side Dish Recipes
If you tried this Easy Canned Corn Recipe, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Easy Canned Corn Recipe
Ingredients
- 1 can (15oz) whole kernel corn, drained ($0.64)
- 2 Tablespoons butter ($0.25)
- ¼ cup water ($0.00)
- ½ teaspoon garlic powder ($0.04)
- 1 teaspoon dried parsley or 2 teaspoons fresh parsley ($0.08)
- ½ teaspoon salt ($0.01)
- ¼ teaspoon ground black pepper ($0.02)
- ¼ teaspoon paprika, regular or smoked ($0.02)
- 1 pinch crushed red pepper flakes *optional ($0.02)
Instructions
- Drain the liquid from the can of corn. I recommend rinsing the corn off in a colander under cool water, but that step is optional. Set aside for now.
- Add your butter to a medium sized skillet over medium heat.
- Add in the water and dry seasonings (not fresh parsley, that is added at the end).
- Stir in the drained corn.
- Simmer and cook until the liquid has almost completely evaporated from the pan. This will take up to 5 minutes or so.
- Taste and adjust the seasonings as desired. If using fresh parsley, add it in now.
Notes
- Corn Juice: Optionally, use reserved corn juice from the can, but water is preferred for a healthier option.
- Draining and Rinsing: Rinse corn in water to remove excess sodium from the liquid.
- Reheating: Reheat corn in a skillet on the stove over medium heat or microwave on a plate for 30 seconds to 1 minute.
- Storage: Leftover cooked corn lasts up to 4 days in the fridge in an airtight container. Reheat before serving.
Susan says
I haven’t bought canned corn in years but just made this as written. So good! I needed some comfort food so I just had this with macaroni and cheese and I feel better already!
Nicole Durham says
I'm so glad you liked it! I hope the rest of your day continues to bring you comfort as well. Thanks so much for trying this recipe.