Serves 6

Prep time 5 min.

Cook time 5 min.


For Italian Style Corn (pictured):

1 Tbsp. olive oil

2 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained

⅛ tsp. dried red pepper flakes

⅓ cup chopped fresh basil

¼ cup shredded Parmesan cheese


  1. Heat oil in a large skillet over medium heat; add corn and red pepper flakes. Cook 4 to 5 minutes, stirring occasionally, until heated through. Remove from heat.

  2. Stir in basil and top with cheese. Season to taste with salt and pepper, if desired.


VARIATIONS: Prepare recipe as directed, except:

  1. For Spicy Mexican Corn, cook corn with 1 can (4 oz.) diced green chilies, drained, instead of red pepper flakes in Step 1. Stir in 1/2 tsp. cumin instead of basil and top with 1/2 cup shredded Mexican-blend cheese instead of Parmesan cheese in Step 2.
  2. For Savory Corn & Tomatoes, cook corn with 1 cup halved cherry tomatoes instead of red pepper flakes in Step 1. Stir in 1/4 cup sliced green onions instead of basil in Step 2.
  3. For Sweet Corn with Thyme and Bacon, cook corn with 2 tsp. fresh thyme instead of red pepper flakes in Step 1. Stir in 4 slices of cooked and crumbled bacon instead of basil and cheese in Step 2.
  4. For BBQ Corn, cook corn with 1/2 cup bottled BBQ sauce instead of red pepper flakes in Step 1. Omit basil and top with 1/2 cup crushed tortilla chips instead of cheese, if desired, in Step 2.

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