Shred's Pan-Roasted Canned Corn

Name: Shred's Pan-Roasted Canned Corn
Prep time: 1 min
Cook time: 15 min
Total time: 16 min
Yield: 2 cups, 4 serving(s)
Ingredients: 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)

Submitted by chriswalnum

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

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Ready In:: 16mins
Ingredients:: 13
Yields:: 2 cups
Serves:: 4

ingredients

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)

directions

* 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.