Spicy Corn Ragoût

Spicy Corn Ragoût

Serves 4
Although this recipe is most delicious in the summer, when fresh corn is at its best, it can be made at other times of the year using thawed frozen corn, too.
Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1 1/2 red onion, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 2 tablespoons chopped jalapeño
  • 2 cups fresh corn
  • 1/2 cup gluten-free chicken or vegetable broth
  • 3 cups chopped spinach
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 1/3 cup basil, chopped
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Method: 
Heat oil in a large, deep skillet or Dutch oven over medium heat. Add garlic and onions. Cook gently until tender and fragrant, but not too brown, about 6 minutes. Add red peppers and jalapeños and cook until softened, about 5 to 10 minutes. Stir in corn and broth and bring to a boil. Simmer until the corn is cooked through, about 5 minutes. Stir in spinach and cook until the spinach is wilted, about 5 minutes longer. Add salt, pepper and basil and stir well. Ladle into bowls and serve.
Nutritional Info: 
Per Serving: 160 calories (70 from fat), 8g total fat, 1g saturated fat, 550mg sodium, 19g carbohydrates, (5 g dietary fiber, 4g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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