Preparing canned corn on the stovetop is a quick and easy way to add a delicious side dish to your meal. You will need a medium-sized saucepan, a can opener, a strainer, a spoon, and a can of corn. Butter, salt, and pepper are optional to increase flavor. Simply open the can, heat the contents and season to taste before serving them with your main meal.Know More
Take a can opener and open the can of corn. Empty the contents of the can into the medium-sized saucepan.
Place the saucepan on the stovetop, and turn the burner on to medium heat. This temperature allows the corn to cook thoroughly at a moderate pace. Stir the corn with a spoon occasionally to allow it to cook evenly. Once the contents being to boil, remove the saucepan from the heat.
Empty the contents of the saucepan into a strainer to remove the liquids that have been released from the corn during cooking.
To increase the flavor of the corn, add a spoonful of butter to the saucepan. Add a pinch of salt and pepper to the corn if desired. Mix the corn until the seasonings are thoroughly incorporated and the butter is completely melted.
To make easy creamed corn, heat ingredients including corn kernels and milk until the mixture thickens and is heated through. Creamed corn should take up to 25 minutes to cook and is served immediately.Full Answer >
Fresh corn on the cob can be frozen by shucking the corn thoroughly, boiling the cobs normally, securing the cobs in foil, placing them in a bag and putting them in the freezer. When you are ready to use the corn, just thaw the cobs slightly before cooking.Full Answer >
To blanch corn in the microwave, take two to three servings of whole-kernel corn, removed from the cob, and cover the corn in a casserole dish with 2 tablespoons of water. Microwave at 700 watts for four minutes, and freeze the corn in sealed plastic.Full Answer >
Some different recipes for grilling corn on the cob involve grilling it in the husk, inside aluminum foil or without the husk on the grill. The primary difference between using the husk or foil and leaving the corn unwrapped has to do with the texture of the corn.Full Answer >