Spicy Corn Ragout
Submitted by ponchonb
This hearty spicy corn ragout brings together sweet corn, fresh spinach, red peppers, and jalapeños in a quick 30-minute one-pot dish that’s low-fat and loaded with bold flavor.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minSummer in a skillet, y’all. Sweet corn kernels mingle with wilted spinach, diced red peppers, and just enough jalapeño heat to wake up your taste buds.
This is the kind of no-fuss side dish that comes together in 30 minutes flat and stretches a handful of fresh ingredients into something that feels way more special than it has any right to be.
A generous handful of fresh basil stirred in at the end brings a fragrant, herbaceous lift that ties the whole bowl together.
Kitchen Tips
- Use fresh corn cut straight off the cob when it’s in season for a sweeter, juicier ragout.
- Don’t skip the basil. It transforms this from a simple veggie sauté into something aromatic and layered.
- Control the heat by seeding the jalapeños or leaving the seeds in for a real kick.
Ingredients
Directions
Heat oil in large, deep skillet or Dutch oven. Add garlic and onion. Cook gently until tender and fragrant, but do not brown.
Add red peppers, and jalapenos.
Cook for 5 to 10 minutes.
Stir in corn and mix together well.
Add stock and bring to a boil. Cook gently for 5 minutes.
Stir in spinach and cook for 5 minutes longer, just until wilted.
Add pepper, salt, if desired and basil.
Taste and adjust seasonings, if necessary.
NOTES : Original recipe calls for 1 teaspoon of olive oil for frying the garlic and onion.
I substituted the chicken broth.
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