If you ever find yourself wondering how to cook canned corn, read on to learn about my three simple, quick techniques! Regardless of the way you use it, you’ll be finished in under 5 minutes:)
I’ve lately realized that I’ve unwittingly accumulated a sizable supply of maize cans in my cupboard. And by a lot, I mean a lot! Every time I go to the store, it eerily makes its way into my shopping cart.
I now have a variety of various kinds of canned corn neatly lined up on my pantry shelves because, unfortunately, canned corn finds it much more difficult to make it onto my plate. You have already guessed that I’m looking for some helpful tips on how to prepare canned corn.
How To Cook Canned Corn?
Luckily, it is not a difficult quest; there are numerous ways you can cook canned corn quickly and easily. Most of the time, you’ll be done in under five minutes! If that does not inspire me to go through my cans of corn quickly, I do not know what will!
If you have been stocking canned corn recently too, or you simply really love corn, you might want to read on and note down some interesting tips on how to cook canned corn! I guarantee you’ll be inspired to cook your canned corn right away!
Should You Eat Canned Corn?
Before we move on to answering the question of how to cook canned corn, we should first resolve a dilemma many people have: is it healthy to eat canned corn?
I have good news for all you canned corn lovers! Unlike the common opinion that canned corn is way less healthy than a fresh one, the truth is that canned corn is almost as nutritious and healthy as its fresh counterpart.
Canned corn contains all the phytonutrients, vitamins, and minerals that fresh corn has and thus represents a good dietary choice. One cup of canned corn will have zero cholesterol, 4.99 g of protein, 39.45 g of carbohydrates, and 1.28 g of total fat (mostly heart-healthy monounsaturated and polyunsaturated fats).
Although the carbohydrate content seems high, a cup of canned sweet corn will provide you with 1.8 g of dietary fiber as well, and that will help keep you full longer and prevent food cravings or overeating. It is also good prevention of colon cancer.
Cornell’s assistant professor of food science, Rui Hai Lu, also sets out canned corn as an excellent source of antioxidants and valuable phytonutrients and even suggests that it could bring about more benefits than fresh corn.
Corn is also rich in potassium, even more than bananas. Potassium is a vital mineral that regulates our blood pressure. Canned sweet corn will also provide you with niacin, or vitamin B-3, which will keep you energized and protect your digestive tract. Corn will deliver both lutein and zeaxanthin, too – two antioxidant carotenoids responsible for your good eyesight.
You should opt for cans that have no added salt, as some brands can contain a quarter of the recommended daily allowance. Too much sodium can cause fluid retention or increase your blood pressure.
Now that you know how good corn can be for you, you must find out how to cook it, am I right?
Well, I am one step ahead of you – just read the following section, and you will learn the best ways to cook canned corn.
Further Reading: Most Recommended Popcorn Kernels
How to Cook Canned Corn? The Top Three Quick & Easy Methods
Finally, we can move on to answering the question of how to cook canned corn so that I can finally transfer my stacked corn out of my pantry and onto my plate. So, without further ado, here is how to get your corn ready to rumble!
First, prepare all you need for this task:
- A can of corn (Of course!)
- Can opener/electric can opener
- Seasoning to your taste (I sometimes add some salt and pepper – but mind the already existent sodium content of your canned corn, especially if you already suffer from high blood pressure!)
- If you haven’t already bought a collection of canned corn like me, you should try to buy the freshest canned corn you possibly can. How? Well, the first clue is the packaging date. Often, different cans in a store have different packaging dates as well. The trick is to try and reach the ones that are the furthest behind on the grocery shelf, as those are the ones that are most likely to have newer packaging dates.
Also, always read the label to check the sodium and sugar content as well as to discover if that specific corn is gluten-free.
Stir Fry – it’s easy, give it a try!
This method requires you to use your stovetop, all the things already listed above, and a few extra items you probably already have in your kitchen.
You will need:
- One medium-sized saucepan (approximately 6-8 inches in diameter, and about 1-2 inches deep); OR one nonstick frying pan.
- A teaspoon of butter
- Seasoning to your taste
- Use the can opener to open the can wide enough to pour all the content (both water and corn) at once.
- Carefully drain about half of the water using your strainer.
- Transfer the rest of the content (corn and remaining water) into a suitable pan.
- Set your stove to medium heat and place the pan on it.
- Stir the corn slowly all the time to distribute the heat equally and avoid burning it.
- Once the water boils, and it usually takes about 2-3 minutes, reduce the heat to low and continue stirring the corn for about a minute more.
- Finally, turn off the stove, take the pan off of it and use the strainer to drain any remaining water.
- Melt one teaspoon of butter in your hot pan.
- Pour the corn back into the pan and season it to your taste.
- I usually add just a pinch of salt and pepper, but sometimes I get a bit more creative and opt for a sweet and spicy combo. If you are up for that as well, simply squeeze a bit of cayenne pepper or add a pinch of ground red pepper into your corn.
If you prefer to stay on the sweet side, emphasize the natural sweetness of the canned corn by adding a pinch of cinnamon powder. It is as simple as that, yet very effective.
Roast Bake – this corn is easy to make!
This method is as simple as the first one; the main difference is that this time you will use your oven for cooking the canned corn.
You will need:
- Baking sheet OR Aluminum baking pan
- Parchment paper OR baking mate
- Pinch of salt
- Once again, open the can by using the can opener.
- Use the strainer to drain ALL the water from the can.
- Arrange the corn kernels onto the baking pan/sheet so that no kernel overlaps another – there should be a single layer of corn for uniform results.
- Preheat the oven to the temperature just below the broiler.
- Transfer the baking pan/sheet into the oven and let the corn bake for about two minutes. Alternatively, you can reduce the heat and let it bake for five minutes as that reduces the chances that the corn burns.
- The kernels should turn golden brown, and if that does not happen once the time elapses, turn off the oven and leave the corn inside for an additional minute or two.
- Take the corn out and let it cool.
- Add salt to your taste and serve it.
Easy-peasy, isn’t it?
- This method resembles grilling the corn, and if you want your corn to truly have a smoky grilled flavor, you can sprinkle some chipotle powder or smoked paprika on it, and that will do the trick.
Check out my choice for over-the-range microwaves!
Microwave – don’t be a kitchen slave!
I know that a lot of you are against using microwaves these days, and it is not that I do not agree with all of you guys, but I also think that it is ok to rely on quick and easy solutions every now and then, and the microwave is the queen of speedy cooking.
You will need:
- A microwave-safe bowl ( I have a glass one as I prefer glass to plastic, but your choice will not influence the taste of cooked corn whatsoever)
- A tablespoon of butter
- Salt and pepper to your taste
- Logically, you always start by opening the can.
- Next, use the strainer to drain all the excess water.
- Transfer the corn into a microwave-safe bowl of your choice.
- Add one tablespoon of butter on top of the corn and season it with salt and pepper to enrich its taste and give it a glossy finish.
- Put the bowl into the microwave, set it to high, and turn it on for two minutes.
- Once the microwave stops, take the corn out and stir it well.
- Return the bowl to the microwave and repeat the cooking process one more time (two minutes on high settings).
- Take the container out, mix the corn once again, and then serve it while it is still warm.
- Enjoy your super easy meal!
For even easier baking, check out our top 5 oven cleaners!
Ever since I have become an expert in quick and easy corn cooking, I have been using up my corn cans like crazy, and soon I will need to buy a new supply. Are you ready to try it too?
Believe me; it is so easy to become addicted to corn – it can be eaten on its own or as a side dish, and you can make it sweet, salty, or spicy in a matter of seconds. It will satisfy any current cravings for sure!
All three methods are so easy to master as well, so I doubt you will make any mistakes or end up with burnt corn. The best thing is that no matter what method you choose, you’ll be done in five minutes tops which leaves you a lot of free time to enjoy the things that are really important!
If you have some additional advice, please share! I also hope for some recipes that include corn, so don’t be shy!