ROAST CANNED CORN RECIPES

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)

SHRED'S PAN-ROASTED CANNED CORN RECIPE - FOOD.COM

Shred's Pan-Roasted Canned Corn Recipe - Food.com image

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

Total Time 16 minutes

Prep Time 1 minutes

Cook Time 15 minutes

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

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)

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, FatContent 6.2, SaturatedFatContent 1.8, CholesterolContent 5.1, SodiumContent 132, CarbohydrateContent 23.1, FiberContent 3.8, SugarContent 6.1, ProteinContent 4.8

FIRE-ROASTED CORN IN A SKILLET | JUST A PINCH RECIPES

Fire-Roasted Corn in a Skillet | Just A Pinch Recipes image

I was going to make a recipe that called for a can of fire-roasted corn. My local store did not carry it, so I made my own.

Provided by Carolyn Haas @Linky1

Categories Vegetables

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 4

Ingredients

1 can(s) whole corn, about 14 ounces or 2 cups frozen
1 teaspoon(s) olive oil (i used chili infused)
garlic salt, seasoned salt, chili powder tajin, etc
1/2 lime, juice of

Steps:

Heat oil in skillet on high heat. Add drained (or thawed) corn. Spread evenly and leave it alone so that it can start to turn brown.
Sprinkle with any or all of the seasonings to taste. Stir to mix and continue to let the corn roast. Stir occasionally so that it doesn't burn. Should take close to 10 minutes.
Remove from heat and let it cool in the skillet. Use warm or store in refrigerator until needed.

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