Shred's Pan-Roasted Canned Corn |
|
 |
Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
Careful with this one - if it's not served with a BIG-flavored main course, it may steal the spotlight. Ingredients:
1 (11 ounce) can corn (drained) |
1/2 cup diced red bell pepper |
1/2 cup diced red onion |
1 small vine-ripened tomato (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) |
Directions:
1. * Measurements are approximate.
2. Melt butter in a large, deep pan over medium heat. Fortify with olive oil.
3. Saute onions & peppers until onions begin to caramelize.
4. Add corn (drained) and spices. Cook, stirring frequently, until corn begins to darken (about 5 minutes).
5. Add broth & tomato. Cook, stirring frequently, until reduced and only the delicious, sticky veggies are left.
|
|