Fried Corn

Canned vegetables are about as far down on the "Oh, I Guess We Could Eat That" Meter as one can get. Not 'white trash' enough to qualify as food so bad for you you would actually boast about eating it, like it was a badge of honour, and not good enough to actually consider eating unless there is some sort of nuclear winter on the threshold, most of us ignore canned vegetables in favor of fresh or frozen.
And although canned vegetables have mostly deserved their bad rap (canned peas, in particular, smell like death.) there are some which transcend their miserable reputation, and are actually on my "Hmmm-That's-Not-A-Bad-Idea" list. (Not to be confused with my "I'd-Give-My-Left-Kidney-To-Get-Me-Some-Of-That-List", which contains no vegetables on it whatsoever, and pizza is vastly overrepresented.)

This recipe (if you can call it that) is one I make mostly in the winter. I can always keep a can of corn on hand, and it is quick and tasty. Much, much better than plain, frozen corn. (Plain, frozen corn is, as my brother would say, only slightly better than a kick in the head.) And it has the advantage of being ridiculously easy and fast, and kids will eat a metric tonne of this stuff in one sitting.

Fried Corn~ serves 2 or 3
Open a can of Peaches and Cream Corn. (Forget the generic, no-name brand! Splash out on the Green Giant $1.09 stuff! Live a little!!) You may need two cans.
Drain in a sieve for a while, at least 10 to 15 minutes. The longer the better; you want the corn to be not dripping.
Put a frying pan over medium heat and melt a couple of tablespoons of butter, about 2 for an average sized can of corn. Now dump the corn into the pan, and let it sizzle for a minute or two. Start scraping up the corn off the bottom of the pan, and turn it over, letting the browned, caramelized bits come to the top. You can turn the corn down to low if it's cooking too fast, but otherwise just let it do it's thing, stirring and scraping the bottom of the pan every now and again. This should take a minumum of about 10 minutes, but if you want to let it sit, turn down the heat to low and let it take a little longer to cook.
The corn should get very sweet and nutty. Sprinkle with a little bit of salt and serve. That's it.