How to Cook Canned Corn – the Quick and Definitive Guide

Are you like me who find stocking canned corn fun? Those canned corn seem to always find a sweet spot on my grocery basket rarely into my plate. So I prepared quick and tasty ways, all under 5 minutes on how to cook canned corn that will make you want to try it now.

Here are three different yet easy ways to get your corn jumping from the cans to your plates. Get your materials ready.

What You Will Need

Canned Corn 

Try to look for newly canned corn. You can find that out printed in their cans.

The nearer the packaging date is, the newer that can of corn is.

Also notice that a whole bunch of canned corn in a grocery shelf has different packaging dates.

If you want the ones with a newer packaging date, try searching at the back or higher portions of the shelves.

Salt and pepper

Who can ever cook without this royal seasoning pair?

For every small can of corn, prepare just a pinch or two of salt and pepper.

Can opener 

Some people can open cans with a spoon or a knife.

What is important is for you to get an opening big enough so that you are able to pour out the corn granules along with the water in it.

Strainer

Whether you use plastic or stainless strainer maters less in terms of the end resulting taste in cooking corn.

The only primary description that your materstrainer should be for this process is that it should be clean.

If you have not used your strainers for a long time, dip it in water with soap before rinsing it.

Stir Fry Stove Method

  • For this option, you are going to need a sauce pan. A medium-sized sauce pan which is about 6-8 inches in diameter and 1-2 inches deep will do.
  • Find a sauce pan that conducts heat efficiently, well-balanced and a non-heat conducting handle. An alternative for a sauce pan is to simply use a nonstick frying pan.
  • Butter as frying medium and to add flavor to your corn.

Roast Bake Oven Method

For this method, secure for yourself a baking sheet. This is quite different from a cookie sheet in terms of usage because they both have different mechanisms.

An alternative to a baking sheet is to use a basic aluminum baking pan and line it Silpat, a type of parchment paper that French use serving as a nonstick baking mate.

Microwave Method

For cooking canned corn using the microwave method you are going to need a microwave-safe bowl. I personally prefer the glass varieties over the plastic ones since they only react with other elements at very high temperatures.

Do not use the airtight lids of the bowls as they might cause buildup of inside the bowl which may result to an unwanted explosion.

Picking out Your Canned Corn

Canned corn may not differ highly but if you are using corn to enhance your diet, you might as well be keen to viewing sodium and sugar contents. Check the labels and find ones which contains lesser sodium and added sugar.

Remember that some canned corn is added with gluten during their packaging but here are ones that are not though. Find ones that are labeled gluten-free and along with gluten-free ingredients you can prepare a gluten-free diet.

How to cook canned corn – the quick and definitive guide!
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Step by Step Instructions

Stir Fry Stove Method

  • Open your canned corn and drain half of its water using the strainer.
  • Now pour the remaining water and corn into your pan.
  • Turn the heat up to medium.
  • In a slow circular blending motion, stir the corn along with the water so as to keep the heating equal in the whole mix.
  • Once the water starts to boil around 2 minutes, lower down the heat a bit and continue for another stirring for another minute.
  • Remove the pan and pour the whole mix using into your strainer to drain the water.
  • Place a teaspoon of butter into the pan.
  • After the butter is melted, pour back the boiled corn into the pan.
  • Season with a pinch of salt and pepper or as desired.

PRO TIPS

For a spicy sweet combination, you may squeeze in a small amount of cayenne pepper or red pepper flakes to your sweet corn.

If you want to enhance the smell while adding a “kick” to the natural sweet corn taste, try adding a pinch of cinnamon powder mix.


Roast Bake Oven Method

  • Pre-heat your oven at a temperature just below broiler.
  • Pour the contents of your canned corn into your strainer to drain all the water.
  • Arrange the corn kernels into the baking sheet. Make only one layer of corn by making sure that no corn overlaps another.
  • Place the baking sheet into the oven and roast your corn for 2 minutes. A safer alternative is to bake it for 5 minutes using a slower heat.
  • If corn kernels do not yet turn golden brown in color, let it roast inside using the trapped heat for another minute, otherwise it should now be ready to be taken out to cool.
  • You may sprinkle a little salt to enhance the corn’s natural flavor.

PRO TIPS

To add a smokier grilled flavor, consider spicing up your corn with chipotle powder or smoked paprika.


Microwave Method

  • Open your canned corn and drain the excess water using the strainer.
  • Place the corn into the microwave-safe container.
  • Season the corn with a little salt and pepper to enhance taste.
  • Add a tablespoon of butter for every can of corn you wanted to cook. This will help your corn retain a glossy finish.
  • Place the container inside the microwave.
  • Set the microwave to high let it cook the corn for 1-2 minutes.
  • Get the container out of the microwave and stir the whole mix.
  • Place the container along with the mixture once again inside the microwave.
  • Set the microwave to high let it cook the corn for another 2 minutes.
  • Get your container and mix before serving.

PRO TIPS

If you are unsure on the amount of salt or pepper to add, go low. That way, you can taste the mix after the fix 2 minutes of cooking, and if you are unsatisfied, add another small amount of taste enhancers to the mix before cooking for the last time.

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Conclusion

Are you now ready to try the various ways to cook canned corn in just under 5 minutes? You might get burnt corn in the process but I am almost certain that it will not take more than two trials of any method before you can perfect each method.

What is important is to keep those cans of corn from being boxed into storing cabinets and freeing their nutrients into our bloodstreams by first entering any cooking method and into our plates.

Did you find the methods helpful for a healthier you? Or perhaps you have more tips on how to make canned corn feel like a specialty. Don’t be shy, speak up and we can help each other find many more ways to be healthy in a yummy way.

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