Canned corn doesn’t have to be plain and boring. Check out this quick and easy canned corn recipe. You’ll have a delicious and nutritious side in minutes!
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 me 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!
Looking for more delicious veggie recipes??
- Oven Roasted Asparagus with Garlic
- Oven Roasted Carrots
- Oven Roasted Broccoli
- Oven Roasted Cauliflower
- Oven Roasted Balsamic Beets
- Green Salad with Lemon Vinaigrette
- Flavorful Canned Green Beans
- Fried Parmesan Zucchini
- The Best Way to Make Zucchini
- Baked Butternut Squash
- How to Cook Frozen Peas
- How to Cook Frozen Green Beans
- Oven Roasted Asparagus and Tomatoes
Easy & Delicious Canned Corn Recipe
Equipment
Ingredients
- 15 oz corn 1 can
- 1 tablespoon butter
- 1 garlic clove minced or pressed
- 1 teaspoon dried parsley or 2 teaspoons fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Drain off half of the liquid from the corn.
- Pour the remaining liquid and corn in a small saucepan over medium heat.
- Add butter, garlic, parsley (if using dried), salt and pepper.
- Simmer until the liquid is almost completely gone, about 5-7 minutes.
- Taste and adjust seasonings (if you're using fresh parsley, add at this point).
Roxanne Cunningham says
I need fairly quickly how I can make to serve 25-28 adults. Church is having our Thanksgiving Fellowship this Sunday.
I am not sure if multiplying 6X for all ingredients would be correct.
I saw where one person added cream corn, that sounded interesting also to regular canned corn.
I will make this recipe for just the two of us.
I hope I can find you here again to get your answer.
Alli says
Hi Roxanne! If you find the recipe card and slide the bar under the “servings” section, it will automatically adjust all the ingredients for however many people you need to serve! Super easy. Good luck!
Raquel says
I made this side dish of corn for friends and family tonight, and it was great. Never ever had I had so many people say, “who made the corn”? I didn’t get a lot because it was gone so fast, so I made myself some more for breakfast. ????
Thx so much for sharing.
Alli says
So glad you liked it!!
Sarah says
Are the nutritional facts correct? High in fat, calories & sodium?
Alli says
Two things to remember when looking at the nutrition facts on my website: First, they are just an estimate. Second, they are based on the servings listed in the recipe. In this case, the serving size is currently listed as 2 servings, obviously, this would change depending on how many people you think 1 can of corn would feed and how you’re using it in your meal. Hope that helps!
Anonymous says
The serving size in the recipe at the top says it serves 4 people? So I only bought one can of corn. 🙁
Alli says
If one can isn’t enough for your family, you can definitely double the recipe. The serving size and nutrition facts are just an estimate, I try my best to make it as accurate as possible but a lot of serving size comes down to preference. Ultimately it’s up to you to determine how much you think you’ll need for those you are serving. When in doubt, purchase an extra can 🙂
Mary says
I added a can of creamed corn.
Alli says
Great idea, Mary! Thanks for sharing.
Wendy Courtney says
Sounds delicious. Gonna give it a try. Thank you for sharing!
Alli says
Awesome! Thanks for being here, Wendy!!
Crystal says
I just made this and my family and I loved it. However, instead of parsley, I used dried cilantro. It gave it a very nice jazzy taste.
Alli says
I’m so glad you and your family loved it, Crystal! Cilantro sounds great, I’m going to try that!
Michell says
I’m making this right now 🙂
Alli says
I hope you loved it!!
Alli says
Love this quick veggie side dish!
Dave says
What could we substitute the garlic with, we are not garlic lovers?
Alli says
Hi Dave! You could substitute a shallot for the garlic. They have a more mild onion flavor that I think would be great!
Jess Harper says
Hey Alli! We tried this tonight and thought it was pretty yummy! Simple too. I modified it just a bit by using frozen corn instead of canned and cooked it in the microwave. I will make this again. Thanks!
Alli says
That sounds great! I’m so glad you liked it. Thanks for stopping by!
Mike Grace says
Very nice! I’ll have to try that.
Alli says
Thank you! Let me know if you like it.