How to cook canned corn? It is pretty easy you can fry it, add it to the boiling water when making soup, and even eat it right from the can! Technically speaking, canned corn is already “cooked”, in a sense.
Canned corn is also better than frozen corn.
Researchers found that if you consider the vitamin intake for each calorie consumed, canned corn (as fresh corn) had the highest values, a little more than frozen. So you cant go wrong with canned corn.
The researchers discovered that canned vegetables’ fiber may become more soluble, or more useful to the body, than fresh vegetables’.
One thing is for sure: canned corn needs to be cooked before consumption if you want to make the most out of it and get the best taste.
Once you’ve opened a can of corn, what else do you usually do?
You probably dump it into a pot for boiling or use it as an ingredient in another dish.
So why not just cook the whole can?
Here we will give you everything you need to know how to cook canned corn
Table of Contents
How do you cook corn from a can?
Here’s how to cook canned corn on the stove:
You will need a pan, the contents of your can, and about five minutes. Here we go!
Step 1 – Pour out half or as much as you think you’ll use into a pan.
Step 2 – Heat on high for about three minutes. Stir frequently to ensure even heating.
That’s all there is to it! Your brand new canned corn is ready to be served with any meal your heart desires or eaten plain if you prefer.
There are many ways to go about it, and we will give examples of how to cook canned corn.
How long do you cook canned corn?
This answer may vary depending on the brands of canned corn/how much water is in the cans and the temperature you apply (medium heat, etc.), but 20 minutes is a safe estimate to thoroughly cooking canned corn.
A good tip is to make sure it’s completely heated through before eating, as licking a drop of the liquid on the edge of the can might result in a nasty surprise!
But you can make do with less “cooking” time.
There are many ways about how to “cook” canned corn:
- Drain canned corn.
- If you will cook the corn on the stove, use a small saucepa si they are nicely together and not burning apart, add a bit of olive oil or butter – depending on your preference.ter.
- Once the pan is fully preheated put the corn in an add seasoning that you like The most common is salt and pepper or smoked paprika.
- Leave the corn on the stove for a few minutes on medium heat, and serve as a perfect side dish.
You can repeat the same process by putting everything on a baking sheet into the oven (The Oven Method).
This is probably the best option if you want to prevent it from remaining liquid
Creamed Corn Recipe
You can make a fast and delicious recipe with cooked canned corn and a few seasonings. The canned sweet corn with contrasting spiciness works remarkably well.
- 2 tablespoons unsalted butter
- 5 cups frozen corn, thawed
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1–1/2 tablespoons granulated sugar
- Pinch cayenne pepper
- Pinch ground nutmeg
- 1 cup whole milk
- 3 tablespoons all-purpose flour
Add butter in a saucepan over medium heat. Add corn, heavy cream, salt and pepper, red pepper flakes, and nutmeg. Stir it until it’s all combined.
- Take a small bowl and whisk together milk and flour. Pour the mixture into corn and stir until it is combined.
- Continue stirring for 5 minutes. Stop when thickened and the corn will be cooked.
- Season with additional condiments and you have a nice and easy-to-prepare side dish.
Does canned corn need to be cooked?
Canned corn does not really need to be cooked, you can add it to a salad or it eat drained. “Cooking” canned corn is kind of like a misnomer. Canned corn has already been cooked, so you can eat the corn straight if you want to.
Science behind canned corn
The heating process used to can corn kills all the bacteria, so canned is actually safer than fresh if you are worried about getting sick.
You really don’t need to know how to cook canned corn since there is no need to.
The heating process is what gives canned corn its sweet taste. As for fresh versus frozen versus canned veggies, in general, cooking vegetables does destroy some nutrients but, provided that you do not boil them in water for too long, the nutritional losses are minimal.
In fact, canned corn has more vitamins than fresh if you can believe that. This is because it undergoes a heat process and a good amount of nutrients are retained in the water used to cook the vegetables. So when you eat canned corn, you’ll get a little extra boost from some of the vitamins and minerals that leach into the water during the cooking process.
Nutritionally, there is not much difference between corn, either canned or fresh. It does not matter whether you eat it fresh from the stalk or out of a can as long as you do not load up on fatty toppings such as salt, butter, or cheese.
You can eat canned corn directly and use this canned corn recipe:
- “Cook” it
- Add some dressings: olive oil, salt, and pepper or garlic powder (if you really like it spicy you can use cayenne pepper or red pepper flakes)
- You can add up green beans and butter
And you will have great testing canned corned!
How do you cook canned corn in the microwave?
Another simple way to prepare this sweet corn is using the microwave method.
Most canned goods can be heated rapidly in a microwave.
You put the corn in the microwave, one cup of corn will require 1 to 2 minutes on a high temperature.
Add an extra minute for each extra cup you add.
Then the classic one-two:
Once you’ve “cooked” the canned corn, add all the dressings you want. You won’t go wrong with smoked paprika, salt a little butter.
The Sweet Mexican Corn Sweet Chipotle Pepper recipe
Use fresh or frozen corn, canned or dried. It’s quick and simple to prepare.
This recipe is inexpensive – it costs less than $10 per serving and provides a lot of bang for your buck.
Chipotle peppers will add a bit of sweetness and will nicely offset the lightly spicy cheese.
Different- It’s not the same old Mexican Street Corn dish you’ve had before, and it isn’t a standard corn casserole.
Corn, mayonnaise, sour cream, chili powder, ground cumin, and sweet chipotle peppers (it’s a slightly sweeter version).
Take around 4 cups of corn, a cup of mayo, one-quarter cup of sour cream. Add to it roughly four ounces of shredded Pepper Jack cheese, To spice it up, add a bit of chili powder and ground cumin.
Strain the peppers but keep the liquid in a bowl (we will be adding it to the corn mixture a bit later). You can use 2 peepers, give it a taste and see if you want to add more spiciness.
Remove the seeds from the peppers, chop them, and put them in a bowl.
Combine well, place in a lightly oiled baking dish, and bake uncovered for 35-40 minutes at 350 degrees Fahrenheit.
(a more detailed guide to this recipe can be found here)
There are many options on how to cook canned corn. You can eat it straight from the can (for example in a salad) you can boil it when finishing your soup or you can fry it on a pan. Reheating will be enough since technically it is already cooked.