FailProof Roasted Corn on the Cob (family favorite!) The Chunky Chef
How To Cook Canned Sweet Corn - How To Cook. Bring to a simmer over medium heat. Cook the corn on medium until the liquid starts to boil.
FailProof Roasted Corn on the Cob (family favorite!) The Chunky Chef
Put the baking sheet in the oven. If you want to prepare this recipe in the oven rather than the stove top, simply choose an appropriately sized oven safe baking dish (about 1 quart), spray with non stick spray, mix the ingredients in a bowl and pour into the baking dish. Cover the pot with a lid and let cook until the corn is tender; Replace about ½ cup of fresh tap water in the can. Canned corn is already cooked so there is no need to “cook” it. Drain then put back into the pot with one tablespoon of butter, one teaspoon of sugar, and ⅛ teaspoon of kosher salt. Cover the slow cooker and cook the corn for an average of 5 hours (3 hours if on high heat, 6 hours if on low heat). Season the corn with everything you prefer (pepper, salt, parsley, black pepper). The cooking time varies from 5 to 15 minutes. Don’t drain any of the liquid off the corn so that it doesn’t dry up during the cooking time and let the corn scorch.
Add the butter and sugar and stir well and often. Younger, sweet corn will require less cooking time with this method. Your brand new canned corn is ready to be served with any meal your heart desires or eaten plain if you prefer. That’s all there is to it! Preheat the oven to 340 degrees fahrenheit. Pour the contents of the can (corn and water) into a small saucepan and set on the stove top on medium heat. Stir frequently to ensure even heating. Bring to a simmer over medium heat. Reduce the heat to low and simmer the canned corn for. Once you’ve soaked the stalks, pat them dry and place them on the grill. Open the can of corn and drain out the liquid.
