How to Make Canned Corn Recipes
Canned corn may feel less than fancy, but you can make any store-bought version full of slow-cooked homegrown flavor with just two simple ingredients. Fresh corn is wonderful to cook down when you have it. But it’s also a lot of work and not everyone has time for that.
Equipment
- Dutch oven
- 9×13-inch baking dish
- Large mixing bowl
Ingredients
- 15 ounces can Sweet corn 1 bag frozen sweet corn kernels will substitute
- 2 tbsp Butter
- 1/4 tbsp salt
Instructions
- Drain half the water from your can of corn and place the corn in a 9" skillet. If you are making a larger batch, use any size pan or pot that will hold the corn without spilling.
- Add the butter and salt and bring the skillet to a gentle simmer over medium high heat.
- Reduce the heat to medium and stir occasionally so the corn doesn't burn. Cook until the liquid is almost totally gone and just a couple of tablespoons remain in the bottom.
- Serve warm.
Notes
NOTES
Note 1: If your corn is unsalted, consider using 1/2 teaspoon salt. Add half and taste it first, then add the rest if needed.
To make this dish for more than 2 people, simply multiply the ingredients.