Corned Beef with Corn and Tomato Sauce

Chamorros love canned corned beef!  It’s called Latan Kåtne (canned meat) in Chamorro. Corned beef can be prepared many different ways, depending on the ingredients you have on hand.

I love to gisa (in Chamorro, this means to stir fry) corned beef with onions, garlic, and eggplant.  For another variation, try adding cabbage or fresh green beans.  My dad used to grow winged beans–this is delicious with corned beef too.  The options are virtually endless!

This is a photo of winged beans, in case you’ve never heard of them before.  Just slice them into small pieces and saute them with a can or two of corned beef; add some onions and garlic and you’ve got yourself a yummy meal.  Serve with hot white rice, of course. 🙂

winged beans

My recipe below calls for canned corn with tomato sauce.  A slight variation to this is to omit the tomato sauce entirely (follow the directions below, and omit the part where you pour in the tomato sauce).  My husband actually prefers it this way, without the tomato sauce.

Either way you make it–with or without tomato sauce–it’s delicious.

Give my recipe a try.  I think you’ll like it. 🙂

Corned Beef with Corn and Tomato Sauce



  • 2 cans corned beef
  • 1 medium onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cans whole kernel corn (15.25 oz. each), drained
  • 2 small cans tomato sauce (8 oz. each)



To make it easier to open, pierce the top of the corned beef can.  *Make sure to rinse the top of the can first — there can be lots of dirt or dust on it from sitting on the grocery store shelf.


Place the corned beef into a medium sized skillet; sauté over medium high heat.


Add the onions to the skillet.


Add the garlic powder and black pepper.  Cook for about 5 minutes, or until the onions are translucent.


Add the corn.  Stir to combine.


Pour in the tomato sauce.


Stir to combine, then cook for a couple of minutes, just to heat the sauce and corn.


Serve with hot white rice.  ENJOY!


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  1. Hi Annie — I loved seeing tis recipe. My family was Portuguese living in Hawaii. My grandmother always used canned corned beef, onions and tomato sauce and served over Rice (it was Hawaii!). We loved it. Today I was looking for additions to this and saw your recipe. I think maybe some cabbage might be good too. Thanks for bringing back memories. Now I can stare down those crazy looks when I talk about this.

  2. Rodney C says:

    Love all your recipes! Thanks documenting all my childhood favorites.

  3. Patsy Cruz says:

    Hi Annie, I love buchibuchi, I’ve made it once but the crust I’ve made is too soft and need help on that. I live in California and they don’t sell that here and I sure do miss eating that. I know how to make the filling, I really appreciate if you can help me out.

  4. Thomas Downing says:

    I grew up eating this and love it. Thank you for publishing it on your website. Now I can eat the meal and have fond memories of my childhood.

  5. Heather clark says:

    I live in the UK and have been eating this for the past 20yrs haha xx it’s a simple and cheap meal I love it!!

  6. Sheryl says:

    Hi Annie! I came to your website looking for a recipe for apigigi, and I’ve been going through the whole recipe index. Lo and behold, I ran into this recipe… Talk about a surprise!! I’m Puerto Rican, and I grew up with this recipe. I still make it; the only difference between the Chamorro recipe and ours is that we add diced potatoes to our recipe. We dice the potato pretty small so it cooks quickly. And I’ve customized mine a bit more: instead of the tomato sauce, I add a 28-ounce can of petite-diced tomatoes – juice and all. The juice gives enough moisture to cook the potatoes. During cooking time the liquid will reduce, so the end result will dry up enough to look like your recipe. And I love the chunky texture the tomatoes give this dish.

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