Canned corn may feel like it’s less than fancy but you can make any store bought version feel full of slow-cooked home grown flavor with just two simple ingredients.
Drain half the water from your can of corn and place the corn in a 9" skillet. If you are making a larger batch, use any size pan or pot that will hold the corn without spilling.
Add the butter and salt and bring the skillet to a gentle simmer over medium high heat.
Reduce the heat to medium and stir occasionally so the corn doesn't burn. Cook until the liquid is almost totally gone and just a couple of tablespoons remain in the bottom.
Serve warm.
Notes
Note 1: If your corn is unsalted, consider using 1/2 teaspoon salt. Add half and taste it first, then add the rest if needed. To make this dish for more than 2 people, simply multiply the ingredients.
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.
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Even easier… pour out the water. Add the corn to a small fry pan and add milk, simmer until hot and you have fresh picked corn.
Delicious!