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How to Cook Canned Corn? In Less Than 5 Minutes

I always have a good supply of canned corn in my pantry. Corn per se, whether fresh, frozen or canned is a nutritious vegetable either as a side dish or as a main dish ingredient. I do not like the idea of eating corn straight from the can. It has been a habit. So, how to cook canned corn. Simple and it can be done in less than 5 minutes.

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What’s in the Can?

Nothing can match the taste of fresh corn, so they say. Canned corn though offers more convenience and it is a very good alternative to fresh corn. It is more cost-effective, too. Although some may say that anything canned is lacking in nutrients, not canned corn.

Other than the convenience it offers, canned corn has more nutrients than its fresh or frozen counterparts. Comparing the protein content of ¾ cup of fresh, frozen and canned corn will surprisingly show you these results: ¾ cup of canned corn has 3.2 grams of protein; ¾ cup of fresh or frozen corn has 2 grams of protein.

If you’re taking carbohydrates, a hefty serving of canned corn has about 22 grams of carbon while fresh and frozen corn has about 11 grams. With regards to the much needed fiber in your diet, a small serving of canned corn contains 2.5 grams of fiber, fresh corn has 1 gram and frozen corn has 2 grams.

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Not to be outshined is the vitamin C content of corn. Vitamin C is highly maintained when corn is canned. Vitamin C in one serving of canned corn is 10 mg which is about 10% of the daily recommended intake of Vitamin C. Most fresh corn only contain at the maximum 7% of what your body needs.

Some argue that canned corn has exactly the same nutrients as fresh and frozen corn. Following that line of argument I would say that I would go for the convenience canned corn gives.

Why Canned Corn?

Canned corn provides a lot of texture and of course flavor to cooked dishes such as Beef Stews and Chowders. It is also great for Enchiladas, Corn Pudding and of course salad. You can also use canned corn as extenders should you need to stretch a recipe to serve more people. In making Creamed Corn, most cooks prefer canned corn because the corn kernels mush easily making Creamed Corn have a smoother texture.

Cooking Canned Corn to Perfection

Although you can cook corn along with the recipe you need it for, there are only a few ways you can cook corn to perfection. Cooking canned corn will allow you to experience its full rich flavor. Try these methods and see for yourself.

What You Will Need

  • Canned Corn
  • Saucepan
  • Microwave-safe container
  • Baking sheet
  • Strainer
  • Can Opener
  • Spoon
  • 1 tablespoon Butter or as you desire
  • Salt and Pepper to taste

Butter will make the corn moist. Salt and pepper will add a pleasant taste to the corn.

METHOD 1: HOW TO COOK CANNED CORN ON THE STOVE

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Boiling canned corn in a saucepan and on the stove top is the most traditional way of cooking canned corn.

  • Step 1: Open canned corn with a can opener.
  • Step 2: Pour contents into saucepan.
  • Step 3: Set the stove to medium heat.
  • Step 4: Occasionally stir the corn with a spoon so it will cook evenly.
  • Step 5: Bring to a boil. This will take about 2-3 minutes.
  • ​Step 6: Remove saucepan from stove.
  • ​Step 7: Strain contents of saucepan into another saucepan until only the corn is left in the strainer. This is to remove the water the corn was stored with in the can which might affect flavor of corn.
  • ​Step 8: Set aside.
  • Step 9: In the saucepan where you boiled the canned corn, add 1 tablespoon of butter and salt and pepper to taste.
  • Step 10: Pour in the corn and thoroughly mix until butter is well melted.

Corn is now ready to be served as a side dish or an ingredient in your favorite recipe.

METHOD 2: HOW TO COOK CANNED CORN IN THE MICROWAVE

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Cooking canned corn in the microwave is easier and faster.

  • Step 1: With a can opener, open the can leaving a small portion of the lid still attached to the can.
  • Step 2: Tilt the can to allow water to flow into the sink.
  • Step 3: Open the can all the way.
  • Step 4: Transfer corn into a strainer.
  • Step 5: Rinse the corn in the strainer with water. Drain.
  • Step 6: Transfer corn into a microwave safe container.
  • Step 7: Add in butter, salt and pepper as desired. Cover.
  • Step 8: Cook on High for 1 minute.
  • Step 9: Stir the corn to make sure the butter, salt and pepper are mixing well.
  • Step 10: Cook for another 1 minute.

If you are using an airtight lid, leave the lid slightly open. It will leave the moisture of the corn intact.

**Click here to find out the best microwaves for your kitchen.

METHOD 3: HOW TO COOK CANNED CORN IN THE OVEN

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Roast canned corn in the oven and enjoy its savory flavor.

  • Step 1: Pre-heat the oven.
  • Step 2: Open canned corn.
  • Step 3: Drain off the liquid with a strainer.
  • Step 4: Line the corn on a baking sheet (1 layer only).
  • ​Step 5: Place baking sheet in the oven.
  • Step 6: Roast the corn for about 3 minutes (in high) or 4 minutes (in low) or until golden brown.

CONCLUSION:

Canned corn offers a lot of convenience. As we all know it is easier to open a can of corn and cook it for a side dish than to cook fresh corn. Canned corn also has a longer shelf life than fresh corn. More importantly, canned corn can match or even surpass the nutritional value of fresh corn. However, choosing the right canned corn will spell the difference.

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Canned corn contains water, salt and sometimes sugar. In choosing canned corn, pick one that has the least sodium content. Too much sodium is not good for the health. Too much sugar content can also ruin the taste of canned corn. The sweetness of the corn should come from the corn itself and not from the sugar that has been added.

Just a small reminder. When buying canned corn, be mindful of the expiration date and the physical condition of the can. Avoid buying canned corn in dented cans.

Do you cook canned corn or are you one who serves it straight from the can? Which of the methods of cooking canned corn have you tried and prefer? I always cook canned corn before I serve them and I always boil them on the stove. Share with us some of your thought in the comments section.

References:

https://www.consumeraffairs.com/news04/2012/09/fresh-frozen-and-canned-vegetables-is-there-really-a-difference-in-nutrient-levels.html


Jenny Hopper
 

My name is Jenny Hopper, I’m a mother of two cute little kids. To tell you, blogging isn’t an easy task. But for me, I feel rewarded for doing the things that I love and one is sharing my experiences with the world and with you. And I definitely welcome any helpful and sincere contribution from you.

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