Spicy Corn Ragoût
Serves 4
Time 30 min
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.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons chopped jalapeño
- 2 cups fresh corn kernels
- 1/2 cup gluten-free chicken or vegetable broth
- 3 cups chopped spinach
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup fresh basil, chopped
Method
Heat oil in a large, deep skillet or Dutch oven over medium heat.
Add garlic and onion.
Cook until tender and fragrant, but not too brown, about 6 minutes.
Add red pepper and jalapeño 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, 0mg cholesterol, 550mg sodium, 19g carbohydrates (5g dietary fiber, 4g sugar), 5g protein.
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.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons chopped jalapeño
- 2 cups fresh corn kernels
- 1/2 cup gluten-free chicken or vegetable broth
- 3 cups chopped spinach
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup fresh basil, chopped