Shred's Pan-Roasted Canned Corn

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

• Ready In: 16 mins
• Serves: 4
• Yields: 2 cups

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

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.