Canned Corn recipe as a side dish?!

Poached Corn Recipe

Ingredients
5 cups fresh or frozen corn
2 cups milk
4 teaspoons sugar
1 tablespoon butter
3/4 teaspoon salt
1/2 teaspoon pepper
Directions
In a large saucepan, combine all ingredients. Cook over low heat for 10-12 minutes or until corn is tender, stirring frequently. Serve with a slotted spoon. Yield: 6 servings.

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Corn with Basil Recipe

3-1/2 cups fresh corn
1 medium onion, chopped
1/2 cup thinly sliced celery
1 garlic clove, minced
2 tablespoons butter
1 jar (2 ounces) diced pimientos, drained, optional
1 teaspoon dried basil
1/2 teaspoon salt
Directions
In a skillet over medium heat, cook and stir corn, onion, celery and garlic in butter for 10 minutes. Stir in pimientos, basil and salt; cover and simmer, stirring often, for 15-20 minutes or until corn is tender. Yield: 4-6 servings.


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Corn Medley Recipe

2 bacon strips, chopped
1 cup whole kernel corn
2 tablespoons finely chopped onion
1/2 cup chopped fresh tomato
1/4 teaspoon dried basil
Salt and pepper to taste
Directions
In a small skillet, cook bacon over medium until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add corn and onion to skillet; cook and stir over medium heat until onion is tender.
Add tomato and basil. Reduce heat to low; cover and cook for 5-7 minutes or until vegetables are tender, stirring occasionally. Add bacon; season with salt and pepper. Yield: 2 servings

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Herbed Corn Recipe

Ingredients
8 cups fresh or frozen corn, thawed (can use canned corn)
1 cup finely chopped red onion
3/4 cup butter, cubed
12 garlic cloves, minced
4 to 6 teaspoons herbes de Provence or Italian seasoning
1 teaspoon salt
Directions
In a Dutch oven over medium-high heat, cook and stir corn onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Add herbes de Provence and salt; cook 2-4 minutes or until vegetables are tender. Yield: 8 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.

I always like maque choux. It is a cajun corn dish with lots of flavor. Here is a link to a recipe I have used before & liked. Canned corn should be just fine instead of fresh.

http://www.foodnetwork.com/recipes/emeri…

Have you tried making a cheesy white sauce instead of just plain? Just add the cheese (shredded) of your choice to the white sauce, and you could also add a little salsa or rotel tomatoes (drained). Then add the corn kernels.

Go the simple route. Drain, dump in a microwave safe bowl add some butter and then sugar to taste. microwave till hot. That's the way ive been eating it since i was little.

a little butter, some tomatoes and italian seasoning, add some red pepper and some black pepper as well

Add a can of crushed fire-roasted tomatoes and some fresh basil

Finely chopped red and green sweet peppers (cooked, not raw) will add flavor and color.

Saute some chopped bell peppers and make "mexicorn"