Spicy Corn Ragoût
4

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.

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    Ingredients: 
    • 2 tablespoons 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
    • 10 ounces spinach, chopped
    • 1/2 teaspoon 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. Add garlic and onions. Cook gently until tender and fragrant, but not too brown. Add red peppers and jalapeños. Cook for 5 to 10 minutes. Stir in corn and mix together well. Add broth and bring to a boil. Cook gently for 5 minutes. Stir in spinach and cook about 5 minutes longer, just until wilted. 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 carbohydrate (5g 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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