Easy Canned Corn
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! Use this recipe to make canned sweet corn that actually tastes good.
Servings: 3 Servings
Calories: 29kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
- Fridge: This easy corn side dish can be stored in an air-tight container in your fridge for 3-5 days.
- Freezer: Alternatively, this easy canned corn recipe can be stored in the freezer for 4-6 months.
Nutrition
Calories: 29kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 194mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.04mg
