canned corn recipe
The Best canned corn recipe
I love this recipe because it lets the corn shine on its own, without needing fancy techniques or expensive ingredients. It’s quick to prepare, which is perfect when life gets busy, but it also feels indulgent enough for special occasions—like a family dinner or a weekend brunch. My husband and kids always ask for it after a long day of school or work because it’s satisfying, easy to eat, and doesn’t require much effort. Plus, corn is packed with fiber, vitamins, and even some antioxidants, so it’s a healthy choice that doesn’t have to be boring. It’s the kind of dish that’s just as good for a quick weeknight meal as it is for a cozy Sunday spread.
Creamy Canned Corn with Garlic and Cheese
A simple and delicious dish featuring canned corn mixed with creamy garlic and cheese sauce, perfect for a quick weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 (15 oz) can corn, drained
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup milk (or half-and-half)
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 cup sour cream
- 1 tbsp chopped fresh parsley
- 1/2 tsp dried chili powder
👨🍳Directions
-
1
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
2
Add drained corn to the skillet and stir to combine. Cook for 2 minutes. -
3
Pour in milk (or half-and-half) and stir until smooth. Add shredded cheese, salt, pepper, and paprika (if using). Stir until cheese melts completely. -
4
For extra creaminess, stir in sour cream (if using) and chopped parsley (if using). Adjust seasoning to taste.
🔧Equipment
- Large skillet
- Mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter version, use low-fat milk and reduced-fat cheese.
- Add diced bell peppers or diced tomatoes for extra flavor.
- Serve with a side of grilled chicken, steamed vegetables, or crusty bread.
Storage: {“shortTerm”:”Store in an airtight container in the fridge for up to 3 days.”,”longTerm”:”Freeze for up to 3 months. Reheat gently in a skillet or microwave.”}
Watch Video Of How Creamy Canned Corn with Garlic and Cheese Works
❓ Frequently Asked Questions About Creamy Canned Corn with Garlic and Cheese
1. What ingredients are typically required for making homemade canned corn?
To make homemade canned corn, you’ll generally need: fresh or frozen corn on the cob, water, salt (or a salt substitute), and sometimes a little butter or oil for extra flavor. Some recipes may also include garlic powder, onion powder, or a splash of vinegar for tanginess.
2. How do I properly prepare the corn before canning?
First, remove the kernels from the cobs by cutting off the top and slicing down the sides, then scraping out the kernels with a knife or shelling pea. Rinse the kernels under cold water to remove any remaining husk bits. If using frozen corn, thaw it first and drain excess liquid.
3. What is the best method for canning corn at home?
The most common method is the pressure canning process. After boiling a pot of water with salt, place the corn kernels in a clean jar, cover with boiling water, and process for 45 minutes at 10 pounds of pressure (using a weighted gauge). For boiling-water canning, use a water bath for 30 minutes at 0–10 feet elevation.
4. How long does homemade canned corn last in the pantry?
Properly canned corn stored in a cool, dark place lasts 12–18 months if processed correctly. Always check the jar for leaks or spoilage before opening and consume within the recommended timeframe to ensure safety.
5. Can I add any flavorings to the canned corn while it’s cooking?
Yes! While the corn is boiling in water, you can stir in ingredients like garlic powder, onion powder, smoked paprika, or a pinch of cayenne for extra flavor. Some people also add a splash of white vinegar or lemon juice for brightness. Just avoid overdoing it—keep it simple for best results.
