canned sweet corn
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 2 (15-ounce) cans sweet corn, drained
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- 1 teaspoon sugar (optional, for extra sweetness)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon grated Parmesan cheese (optional)
- Fresh lemon juice for serving (optional)
Equipment Needed
- Medium skillet
- Wooden spoon
- Measuring spoons
- Can opener
- Serving bowl
Instructions
Step 1: Drain the Corn
Open both cans of sweet corn and drain the liquid thoroughly. Shake the corn gently to remove excess moisture. This helps the corn sauté instead of steaming.
Step 2: Heat the Pan
Place a medium skillet over medium heat.
Add:
- Butter
- Olive oil
Allow the butter to melt completely while mixing with the olive oil. The oil prevents the butter from browning too quickly.
Step 3: Cook the Garlic
Add the minced garlic to the melted butter.
Cook for about one minute, stirring constantly until fragrant.
Avoid browning the garlic as it can become bitter.
Step 4: Add the Corn
Pour the drained sweet corn into the skillet.
Stir well so every kernel becomes coated in the butter and garlic mixture.
Cook for about 5 minutes.
Step 5: Season
Sprinkle over the corn:
- Salt
- Pepper
- Paprika
- Onion powder
- Dried parsley
- Sugar (if using)
Mix thoroughly until all seasonings are evenly distributed.
Cook another 3–4 minutes while stirring occasionally.
Step 6: Finish
Turn off the heat.
Sprinkle with:
- Fresh chopped parsley
- Parmesan cheese (optional)
Add a squeeze of fresh lemon juice if desired.
Serve immediately while warm.
Recipe Tips
- Drain canned corn completely for the best texture.
- Fresh garlic creates much better flavor than garlic powder.
- Butter adds richness while olive oil prevents burning.
- Parmesan adds a savory finish.
- Fresh herbs brighten the overall taste.
- Add a pinch of cayenne for extra heat.
- Don’t overcook the corn since it is already cooked in the can.
Variations
Cheesy Corn
Stir in:
- ½ cup shredded cheddar
- ¼ cup mozzarella
Cook until melted.
Mexican Street Corn Style
Mix in:
- Mayonnaise
- Cotija cheese
- Chili powder
- Lime juice
- Cilantro
Creamy Corn
Add:
- ¼ cup heavy cream
- 2 tablespoons cream cheese
Simmer for 2 minutes.
Spicy Corn
Add:
- Jalapeños
- Red pepper flakes
- Cayenne pepper
Herb Butter Corn
Use fresh:
- Basil
- Chives
- Dill
- Parsley
Serving Suggestions
This buttery canned sweet corn pairs well with:
- Grilled chicken
- Meatloaf
- BBQ ribs
- Steak
- Fried chicken
- Pork chops
- Turkey
- Roast beef
- Fish
- Burgers
- Mashed potatoes
- Rice
- Macaroni and cheese
Storage
Allow leftovers to cool completely.
Store in an airtight container in the refrigerator for up to 4 days.
Freezing
Transfer cooled corn into freezer-safe bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Microwave
Heat for 1–2 minutes, stirring halfway through.
Skillet
Warm over medium heat for 4–5 minutes.
Add a small pat of butter if needed.
Common Mistakes to Avoid
- Forgetting to drain the corn.
- Cooking garlic too long.
- Over-seasoning before tasting.
- Cooking over very high heat.
- Skipping the butter.
- Overcooking the corn.
Frequently Asked Questions
Can I use frozen corn instead?
Yes. Frozen corn works perfectly. Thaw first or cook a few minutes longer.
Can I use fresh corn?
Absolutely. Fresh corn cut from the cob provides even sweeter flavor.
Can I make this recipe dairy-free?
Yes. Replace butter with dairy-free butter or extra olive oil and omit the Parmesan cheese.
Is canned corn already cooked?
Yes. Canned corn is fully cooked and only needs to be heated through.
Can I make it ahead of time?
Yes. Prepare it up to one day ahead and reheat gently before serving.
Nutrition Information (Per Serving)
- Calories: 180
- Protein: 4g
- Carbohydrates: 24g
- Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Fiber: 3g
- Sugar: 7g
- Sodium: 420mg
- Potassium: 260mg
- Vitamin A: 6% DV
- Vitamin C: 8% DV
- Calcium: 4% DV
- Iron: 5% DV
