Shred'S Pan-Roasted Canned Corn

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.

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Nutrient	Quantity
Total fats	29.7302 g
Protein	36.6061 g
Carbohydrates	204.195 g
Energy	1178.2978 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3269 g
Water	266.791 g
Aspartic acid	2.1948 g
Calcium, Ca	151.3813 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0014 g
Lutein + zeaxanthin	4499.3299 g
Fiber, total dietary	23.9471 g
Fatty acids, total saturated 22:0	0.0155 g
Carotene, beta	2184.8453 g
Niacin	14.72 mg
Vitamin A, RAE	210.2403 g
Arginine	1.7097 g
Riboflavin	0.7656 mg
Tocopherol, beta	0.026 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0215 g
Fatty acids, total saturated 20:1	0.0615 g
Glutamic acid	5.5303 g
Sodium, Na	1164.8704 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2572 g
Total lipid (fat)	29.7302 g
Manganese, Mn	2.1237 mg
Fructose	0.3279 g
Proline	2.3382 g
Fatty acids, total saturated 16:0	3.4447 g
Sucrose	0.1644 g
Choline, total	32.1634 mg
Sugars, total	6.7277 g
Serine	1.2981 g
Fatty acids, total saturated 10:0	0.0013 g
Fatty acids, total saturated 18:0	0.7188 g
Vitamin B-6	1.9336 mg
Selenium, Se	45.4237 g
Ash	8.1285 g
Fatty acids, total saturated 18:1 undifferentiated	12.9291 g
Pantothenic acid	1.8084 mg
Phenylalanine	1.3356 g
Copper, Cu	1.3197 mg
Betaine	0.7138 mg
Thiamin	1.23 mg
Methionine	0.5743 g
Iron, Fe	12.7428 mg
Carbohydrate, by difference	204.195 g
Phosphorus, P	797.8247 mg
Folate, total	79.4924 g
Tocopherol, gamma	0.2375 mg
Alanine	1.9381 g
Cholesterol	1.68 mg
Valine	1.3907 g
Fatty acids, total saturated 18:2 undifferentiated	9.2158 g
Glycine	1.1785 g
Carotene, alpha	255.1416 g
Glucose (dextrose)	0.1253 g
Fatty acids, total saturated 14:0	0.0404 g
Zinc, Zn	7.0792 mg
Isoleucine	0.9936 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	0.0044 g
Fatty acids, total polyunsaturated	9.5656 g
Tocotrienol, gamma	0.0041 mg
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	3.1383 g
Tocotrienol, alpha	0.1817 mg
Vitamin A, IU	4191.5177 IU
Folate, DFE	79.4924 g
Tryptophan	0.2246 g
Vitamin C, total ascorbic acid	23.4864 mg
Phytosterols	33.614 mg
Galactose	0.0087 g
Fatty acids, total polyunsaturated 18:1 c	0.0803 g
Fatty acids, total saturated 20:0	0.0395 g
Tyrosine	1.092 g
Vitamin B-12	0.336 g
Vitamin K (phylloquinone)	20.7464 g
Fatty acids, total saturated	4.376 g
Histidine	0.8109 g
Fatty acids, total monounsaturated	13.2782 g
Threonine	1.0279 g
Folate, food	79.4924 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Cryptoxanthin, beta	397.092 g
Vitamin E (alpha-tocopherol)	4.9305 mg
Magnesium, Mg	375.142 mg
Lysine	0.8359 g
Potassium, K	1540.0029 mg
Fatty acids, total polyunsaturated 24:1 c	0.0006 g
Cystine	0.5 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 teaspoons	57	2.619	4.8
Garlic powder	2 teaspoons	20.522	4.5093	0.0453
Olive oil	2 teaspoons	79.56	0	9
Paprika	2 teaspoons	12.972	2.4835	0.5929
Tomato	1	20.93	4.641	0.182
Red bell pepper	0.5 cup	0	0	0
black pepper	0	0	0	0
Corn	1 can	908.3958	184.815	11.7967
Coriander	1 teaspoon	5.364	0.9898	0.3199
cumin	2 teaspoons	15.75	1.8581	0.9353
cayenne pepper	1 teaspoon	5.724	1.0193	0.3109
chicken broth	0.66 cup	52.08	1.26	1.7472
red onion	0.5 cup	0	0	0