There are few things better than going to your local produce stand and buying fresh vegetables. Sadly, not all vegetables can be found year round. It is for this reason that many home cooks turn to canned vegetables such as corn when it cannot be found in season. Canned corn may seem like a poor alternative to the fresh version, but when prepared correctly, it can taste just as bright and fresh as any corn straight from the cob.
- Skill level:
Things you need
- Marjoram, sage, dill seed, thyme, basil or rosemary
Pour the corn from the can into a colander.
Rinse the corn thoroughly under your kitchen faucet. Canned vegetables can be high in sodium and have a metallic taste. By rinsing the corn, you will improve the taste as well as remove a lot of the sodium, which puts you in control of your corn's seasoning and taste.
Let the water drain completely.
Pour the corn into a saucepan.
Season your corn with a pinch of salt and pepper.
Add 1 tbsp of butter for each can of corn you are using.
Add an herb that complements corn. Examples include chilli powder, marjoram, sage, dill seed, thyme, basil and rosemary. When adding your herb, consider the dish the corn is accompanying. Basil and rosemary work well with Italian dishes, whereas marjoram and dill are great with Mediterranean foods; chilli powder is best suited for Mexican dishes.
Cook the corn over medium heat until the butter is melted and the corn is warmed through.
Consider adding other vegetables to complement the corn, such as red bell peppers, peas, or zucchini, to name a few.
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