Best Shreds Pan Roasted Canned Corn Recipes

EASY & DELICIOUS CANNED CORN RECIPE

Steps:

• Drain off half of the liquid from the corn.
• Pour the remaining liquid and corn in a small saucepan over medium heat.
• Add butter, garlic, parsley (if using dried), salt and pepper.
• Simmer until the liquid is almost completely gone, about 5-7 minutes.
• Taste and adjust seasonings (if you're using fresh parsley, add at this point).

FIRE-ROASTED CORN IN A SKILLET

Steps:

• 1. 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.
• 2. 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.
• 3. Remove from heat and let it cool in the skillet. Use warm or store in refrigerator until needed.

SHREDDED AND SAUTEED COLLARD GREENS

Steps:

• Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.
• Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.