While I love fresh veggies, I can’t always get them and buying them during winter can get very expensive. We live in a pretty cold climate so when January rolls around and it’s negative 25 degrees for days on end, I turn to my pantry when it comes to dinner time side dishes. This is how my dad fixes canned corn, and I’ve always loved his recipe! It hits all the marks: simple, flavorful, quick and easy!
I think canned vegetables get a bad rap most of the time, when fixed correctly they can be a delicious and flavorful side dish! Plus they are super affordable and something you can store in your panty for cold months or when you’re in a pinch for a quick veggie.
As a side note, how cute is this retro dish in the above picture?! After Andy’s grandmother passed away last year we were allowed to take a few things from her home.
I love having some of her dishes in my kitchen to remind me of her! She was such an awesome lady: she had true grit and determination plus she was an animal lover to the core.
This canned corn recipe is one your family will love. My favorite thing about this recipe is how the flavors meld together. The sweet corn taste is the center of attention and the other flavors highlight it even further.
Although, Andy legitimately hates corn, so I usually make this for Abram and I during lunch time or if we are having company 🙂 . I think everyone can have one food they legitimately dislike. I’ve tried for years to like mushrooms, but it’s just not meant to be. Ha!
If you like this canned corn recipe, check out my easy canned green bean recipe! Just as quick and delicious.