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