What to Do with Canned Corn
Published 2026-10-28
Canned corn is sweet, tender and ready to eat, and it costs very little. It is a handy vegetable to keep on hand when fresh produce runs out, and it brightens up dozens of recipes. Here are practical ways to use it, from a two-minute side dish to soups and salads.
Better buttery corn
Drain the can and warm the corn in a skillet with a pat of butter over medium-high heat. Let it sit for a minute or two between stirs so some kernels brown lightly; this caramelizes the sugars and gives a roasted flavor. Season with black pepper, a pinch of salt and a little garlic powder or chopped parsley. It is a perfect side for chicken, burgers and chili.
Salads and salsas
For a Mexican street corn style salad, mix browned corn with mayonnaise or sour cream, lime juice, chili powder and crumbled cheese. Corn and black bean salsa combines drained corn, rinsed black beans, diced tomatoes, onion, lime and cilantro, great with chips or on tacos. Add corn to pasta salads and green salads for color and sweetness.
Soups and casseroles
Corn chowder is easy: cook onion and diced potatoes in butter, add broth and drained corn, simmer until the potatoes are tender, then stir in milk or cream. Add corn to chili, taco soup or chicken tortilla soup. A classic corn casserole bakes canned corn with a corn muffin mix, eggs and sour cream for a holiday side.
Buying tips
Golden sweet whole kernel corn is the most versatile. Cream style corn is pureed and is used in casseroles and cornbread, while no salt added cans let you control seasoning. A four-pack of standard 15.25 ounce cans is a good pantry amount for most families. Store cans in a cool, dry place and refrigerate any opened leftovers.
Corn fritters
Mix drained corn with flour, an egg, a splash of milk, a pinch of baking powder and seasoning, then pan-fry spoonfuls in a little oil until golden. Fritters are a fun side or snack with sour cream or salsa.
