Shreds Pan Roasted Canned Corn Food

SHRED'S PAN-ROASTED CANNED CORN

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.

TASTY CANNED CORN IN LESS THAN FIVE MINUTES

Steps:

• Open can of corn and dump in microwave safe container with a lid. Close the lid over the top and place the container of the corn in the microwave. Follow microwaving directions off the back of the can, but cut 15 seconds off of cook time.
• Remove corn from microwave, may be (should be) hot. Strain corn, then put the corn back in the microwave safe container.
• Add olive oil and butter. Put back in the microwave for 15 seconds, remove, add a bit of salt, then serve.

SAVORY PAN-ROASTED CORN

Steps:

• In a large skillet melt 1/2 cup butter over medium-low heat. Add corn and yellow onion, cooking until corn is golden and beginning to brown.
• Add seasoning, poblano pepper and salt and black pepper to taste. Cook for approximately 3 minutes or until poblano pepper is soft. Add remaining 3 tablespoons butter, stirring until melted.

SHREDDED CHARRED CORN SALAD

Steps:

• Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.
• Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.
• Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.

CANNED CORN

Steps:

• Husk corn, remove silk and wash.
• Cut kernels from cob. Pack loosely into hot jars, leaving 1 inch headspace. Do not shake or press down.
• Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
• Ladle boiling water over corn leaving 1 inch headspace.
• Remove air bubbles and apply lids.
• Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner.