Shreds Pan Roasted Canned Corn Recipes

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SHRED'S PAN-ROASTED CANNED CORN



Shred's Pan-Roasted Canned Corn image

Careful with this one - if it's not served with a BIG-flavored main course, it may steal the spotlight.

Provided by chriswalnum

Categories     Corn

Time 16m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

1 (11 ounce) can corn (drained)
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 small vine-ripened tomatoes (crushed & peeled)
2 teaspoons unsalted butter
2 teaspoons olive oil
2/3 cup chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
cracked black pepper (to taste)

Steps:

  • * Measurements are approximate.
  • Melt butter in a large, deep pan over medium heat. Fortify with olive oil.
  • Saute onions & peppers until onions begin to caramelize.
  • Add corn (drained) and spices. Cook, stirring frequently, until corn begins to darken (about 5 minutes).
  • Add broth & tomato. Cook, stirring frequently, until reduced and only the delicious, sticky veggies are left.

Nutrition Facts : Calories 151.2, Fat 6.2, SaturatedFat 1.8, Cholesterol 5.1, Sodium 132, Carbohydrate 23.1, Fiber 3.8, Sugar 6.1, Protein 4.8

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