Canned vegetables are convenient, but they add little enjoyment to a meal when served straight out of the can. Luckily, you can add flavor to canned corn to complement most any main dish. Combine a few common ingredients with whole-kernel or creamed corn for a simple yet delicious side dish. Try different additions and combinations to develop a collection of new recipes to enhance any meal. You should always boil home-canned corn for 20 minutes before tasting to avoid botulism, according to the Colorado State University Extension.
Things You'll Need
Place the skillet on a burner set on medium heat. Pour olive oil in the skillet and add chopped onions. Cook and stir until the onions are brown.
Add mild green chilies, chili powder and cumin to the skillet. Stir to mix.
Add the corn. Turn the heat to medium-high if using whole-kernel corn, and stir frequently until the corn is brown. Leave the heat on medium if using creamed corn, and stir occasionally until the corn comes to a simmer.
Remove the skillet from the burner and transfer the corn into a serving dish. Top the corn with fresh cilantro, if desired.
Sprinkle cinnamon or nutmeg on plain creamed corn for a festive holiday side dish.
Try adding diced bell peppers and tomatoes to heated corn, and top with shredded cheddar cheese.
Stir in a dash of garlic powder and dried oregano to canned corn during cooking.
Commercial canneries add salt to canned corn, so additional salt is unnecessary.
References and ResourcesColorado State University Extension; Botulism; P. Kendall; December 2006
Mayo Clinic: Botulism Prevention