Shred'S Pan-Roasted Canned Corn - cooking recipe

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)

Preparation

* 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.