Canned Corn Recipe with Peppers + Bacon Recipe Easy vegetable

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Step 2 - Dump the corn and the remaining liquid into a pot or small saucepan. Step 3 - Add the butter, salt, black pepper, garlic and onion powder, and dried parsley. Stir them into the corn. Step 4 - Place the pot on the stove. Heat it over medium-high heat and bring it to a boil.

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Instructions. Open the can of corn and drain out the liquid. Pour the corn kernels into a skillet or saucepan along with water, butter, and salt. Bring to a simmer over medium heat. Reduce the heat to low and simmer the canned corn for a couple of minutes until warmed through.

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3. Honey and Cream Cheese. This flavoring option combines sweet and savory tastes in a tasty recipe. You need to roast your sweet corn in some butter and add honey until the corn kernels are covered with honey. Once done, add the cream cheese, salt, and pepper, and cook for a few minutes while stirring occasionally.

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How to Prepare the corn: Melt the butter in a hot skillet. After the butter melts, add the drained corn. Allow the corn to start to sizzle. Then stir it so all sides of the corn are coated in butter. Add the salt and black pepper. I use Himalayan salt that's pink from the minerals it contains.

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Instructions. Open the can and drain off any packing water. Replace about ½ cup of fresh tap water in the can. Pour the contents of the can (corn and water) into a small saucepan and set on the stove top on medium heat. Add the butter and sugar and stir well and often.

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Pour the contents of your canned corn into your strainer to drain all the water. Arrange the corn kernels into the baking sheet. Make only one layer of corn by making sure that no corn overlaps another. Place the baking sheet into the oven and roast your corn for 2 minutes. A safer alternative is to bake it for 5 minutes using slower heat.

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3 quarts water, 1/3 cup white vinegar. If you are using salt, add 1/2 tsp canning salt to pints and 1 tsp to quarts. Add the corn to the jars without shaking or pressing down the kernels. canning salt. Use a canning funnel and carefully and slowly add the boiling water from the kettle/pot, leaving 1-inch of headspace.

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Instructions. Drain half the water from your can of corn and place the corn in a 9" skillet. If you are making a larger batch, use any size pan or pot that will hold the corn without spilling. Add the butter and salt and bring the skillet to a gentle simmer over medium high heat.

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Bring 1 cup of water to boiling for every 4 cups of corn kernels. Add the corn and simmer for 5 minutes. Fill your jars with the corn and liquid, leaving a 1-inch headspace in each jar. Wipe the jar rims and adjust the lids. Process in a pressure canner for 55 minutes for pints and 85 minutes for quarts.

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Open your can of corn, drain the liquid, and pour the corn into a microwave-safe bowl. Add the butter and microwave on high power for 1 minute, or until the butter has melted. Remove the corn from the microwave, season with salt and pepper, and stir until well combined. Serve immediately.

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Strain half of the liquid from the can of corn. Pour the corn with the remaining liquid into a saucepan over medium heat. Add the butter, garlic, salt, and pepper. If using dried parsley, also add this here. Simmer until the liquid is almost completely gone, about 5-7 minutes. Taste test and adjust seasoning if needed.

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Caitlin Bensel. A mix of fresh and canned ingredients makes this soup both easy and delicious. Opt for canned corn in the winter and add in fresh veggies like sweet potatoes, carrots, and spinach. Get the Vegetable Soup recipe. 9.

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Drain the corn and place in a colander. Rinse with cool water. For the stovetop: Place drained corn in a small pan. Add water and cover. Heat over low until the corn is warm, about three minutes. Remove the lid and add the butter. Stir until the corn is coated. Season with salt and a pinch of sugar to taste.

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Heat to a simmer over medium-high heat. Turn the heat down and continue simmering until the corn is warmed through. Give it a taste and season with more salt if needed. If you're making this with the red bell pepper, sauté it in a buttered skillet or saucepan until tender. Next, continue with the recipe as normal.

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Instructions. In a small saucepan, heat the butter on medium heat until melted. Add the water (or broth) and sugar. Stir until the sugar is dissolved and everything is well combined. Add the corn, salt, pepper, lemon juice, and smoked paprika. Mix until combined and corn is heated through. Serve warm.

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I show you how to cook canned corn. My Amazon affiliate link: https://amzn.to/3lU5L3i-----The above are affiliate links, which means, at.