Sometimes, fresh corn isn’t always available. And if you’re craving it, a can of corn is an excellent stand-in. But don’t just heat up the contents and call it a day! This easy canned corn recipe is a simple way to add a side to any main dish.
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Plus, canned corn is great for other recipes like corn chowder, corn fritters, corn salad, and other creamy comfort food dishes. This can of corn recipe is the way to bring those sweet corn kernels to the table in a way everyone can enjoy!
Why You’ll Love This Recipe
- Quick and Easy: If you are looking for more favorite corn side dishes but are pressed for time, this recipe is for you. This delicious corn recipe takes just 10 minutes (with only 7 minutes of cooking time), making it an incredibly quick side dish!
- Delicious: With a few added ingredients, you’ll elevate the flavor of a can of corn. No one will realize it came from a can!
- Healthy: Corn is a good-for-you grain. And this recipe uses simple herbs and seasonings that impart both flavor and nutritional value.
Ingredients + Notes
- Oil: Many recipes using canned corn call for butter, but it’s not vegan. Oil is for everyone, though, making it perfect for sautéing the garlic and rosemary to bring out their flavors. I usually opt for avocado oil because that is what we tend to have on hand. Olive oil would work as well, though.
- Garlic: Every savory recipe could do with garlic. Fresh garlic releases such a wonderfully pungent aroma and flavor.
- Corn: Canned sweet corn will be the best option since it tastes similar to the fresh corn on the cob you love so much. I’d also recommend going with an unsalted version since you can have better control of seasoning when you just buy a can of corn that is only packed in water. If you prefer, using frozen corn also works well for this corn dish recipe.
- Rosemary: Rosemary has such a divine scent. It’s piney yet lemony, and it really infuses the corn with an elegant flavor. I use dried rosemary in this recipe, but it would also be great with fresh.
- Salt: Kosher salt is a great choice for bringing contrast to the sweetness of the corn. If your can of corn is salted, taste it first before adding any additional salt. You don’t want to wind up making it too salty! Sea salt or Himalayan salt also works well in this can of sweet corn recipe.
- Pepper: And really, black pepper goes hand-in-hand with salt to round out the corn taste.
Step-by-step Instruction Videos: How To Cook Canned Corn
This easy canned corn recipe is ready in just four simple steps. Enjoy!
1. Strain the contents of the can of corn and rinse it thoroughly with fresh water.
2. Heat the oil, garlic, and rosemary over medium heat in a small saucepan. Continually stir for about two minutes.
3. Add in corn, salt, and pepper, and cook for about 5 minutes until the corn is thoroughly hot and infused with the garlic and rosemary.
(If you are using unsalted corn, then you may wish to add more salt. If your canned corn was salted, you may wish to use less.)
4. Serve warm and enjoy.
Easy Canned Corn Recipe Video
- Parsley: You’ll forget this came from a can in the first place when you add in a little fresh parsley. I love throwing parsley in with things because it’s a great way to perk up the presentation and flavors.
- Chili Powder: For a Mexican street corn style or to add a bit of heat, add chili powder. Some red onions would be good too!
- Red Pepper Flakes: Along with the rosemary and garlic, red pepper flakes really add a nice dusting of color and a little spice.
- Cayenne Pepper: Adding ground cayenne pepper will add an incredible amount of spice. Do so with caution! It can be a great pairing to the corn’s sweet taste, though.
- Vegan Butter: A little butter could be used in place of cooking with oil.
- Lime Juice: Lime juice can add a beautiful tart flavor to a lot of dishes, including this one!
- Vegan Parmesan Cheese: Adding some vegan parmesan pairs beautifully with the fresh garlic and rosemary.
- Vegan Cheddar Cheese: Who doesn’t love more cheese?
What To Serve With Canned Corn
You can serve canned corn with any main dish. Or you can make a vegan chili with black beans, turn it into corn chowder, make a jiffy corn casserole, or throw it on top of nachos for a fun appetizer. Canned corn is so versatile. It’s always good to have it in your pantry when you need a side dish or to add more flavor and color to your meal.
Canned Corn Storage Tips
A can of corn can last for years. Once you crack it open with your handy can opener, though, it will only last for days. The best way to store leftovers is in an air-tight glass container, such as canning jars.
This easy corn side dish can be stored in an air-tight container in your fridge for 3-5 days.
Alternatively, this easy canned corn recipe can be stored in the freezer for 4-6 months.
Yes, canned corn is incredibly healthy, with a rich vitamin C content. It also contains beta-carotene, minerals, protein, fiber, and antioxidants. Plus, it’s delicious, so you won’t have trouble eating it.
No, you don’t need to cook canned corn first. It’s already cooked prior to canning. This is why so many people grab cans of corn when there’s a big storm coming. With all those nutrients, it’s delicious emergency food. But on a regular day, it’s a fantastic kitchen staple. You can warm it up in any recipe, or drain it, rinse it, and throw it on top of a salad.
Fresh is always going to be the healthiest option, though canned corn is still a healthy choice for your meals. You’re still getting all the nutrients you need from it, making the stuff in the can a great and healthy choice too.
Ideally, freezing your fresh corn is best for enjoying it year-round. You can also buy frozen corn. Fresh and frozen corn comes out slightly ahead of canned corn, but canned corn is still a healthy option. When choosing canned corn, make sure you’re buying one that limits additives. Ideally, it should only contain corn and water in the can.
More Easy Vegan Side Dishes
Easy Canned Corn Recipe
- 2 teaspoons avocado oil
- 1 clove garlic, minced
- 1 15 oz can of corn (if you get unsalted, you may wish to add more salt
- 1 teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Strain the corn and rinse it thoroughly.
- Heat the oil, garlic, and rosemary over medium heat. Continually stir for about two minutes.
- Add in corn, salt, and pepper, and cook for about 5 minutes until the corn is thoroughly hot and infused with the garlic and rosemary.
- Serve warm, and enjoy.
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