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a skillet of corn on a table with a spoon in it

How to make canned corn taste better

Canned corn can taste like homemade with a few simple steps
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 people
Calories 101kcal
Author Rachel Ballard


  • 1 15 ounce can Sweet corn 1 bag frozen sweet corn kernels will substitute
  • 2 tablespoons butter salted or unsalted
  • 1/4 teaspoon salt I prefer sea salt, see note 1


  • 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.


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. 


Serving: 1cup | Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 391mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg