Spicy Corn Ragout

Submitted by Cookin-jo

"This is a great dish to serve at a family gathering. The "heat" can be easily adjusted to your preference and fresh or frozen corn may be used. Adapted from Bonnie Stern "Simply Heartsmart"."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 sweet onion, chopped
• 2 red peppers, chopped
• 1 (4 ounce) can mild green chilies
• 1⁄2 teaspoon dried chili pepper flakes
• 8 cups fresh corn or 8 cups frozen corn
• 3⁄4 cup chicken stock or 3/4 cup vegetable stock
• 10 ounces fresh spinach, washed and chopped (equal to one bag)
• pepper, to taste
• salt, to taste
• 1⁄4 cup cilantro, chopped (optional)
• 1⁄4 cup green onion, chopped (optional)

directions

1. Heat oil in a big deep skillet or pot.
2. Add the onion and cook until softened.
3. Add the garlic, do not let it brown.
4. Add peppers, chilies and cook for 5-10 minutes.
5. Stir in corn and then add stock. Boil 5 minutes.
6. Add spinach and cook until wilted.
7. Season with salt and pepper, then add cilantro and green onion to garnish.

Reviews

[Paula2006]

Such a fun recipe. It can easily be adjusted to the vegetables on hand. I spice it up a bit with hot sauce, hot peppers etc. at home but I make it as is printed for pot lucks. Thanks for sharing Cookin-Jo.

 

[Katanashrp]

Oh wow, this came out very delectable. The only change I made was using pickled jalapenos instead of mild green chilies and skipping the red pepper flakes as a result. I must say this side dish tastes as great as it looks so I would highly recommend it whenever you're trying to impress someone. Thank you.

 

[Mustang Sally 54269]

The recipe has the ingredients we enjoy & we weren't disappointed. I scaled to 2-3 servings, I also used canned corn (one 10oz can drained) & it worked well. Substituted essence spice for the pepper flakes also. Did the rest as written & we thoroughly enjoyed it, thanks for sharing.

 

[kiwidutch]

10 stars! I made this for lunch and we loved it... I used about 1 decent tablespoon of jalepeno peppers (minced) and it gave a warm peppy glow that lifted the taste without blowing our heads off. I did add more coriander/cilantro as we love it and it balances out the heat so wonderfully and I used homemade vegetable stock. Later when washing up I discovered the spinach for this recipe - Duh in a brainfade moment I'd totally forgotten to put it in. I had a day off and DH works from home so we'd enjoyed a wonderful warm lunch sans kids and only wanted salad in the evening, but we liked this so much that the plan changed and I made this again, WITH spinach this time. Please see my Rating System: 5 excellent stars for a hot but not too hot dish where the flavours are falling over themselves in adelightful tumble that hit your tastebuds one after another and make you want more with each bite. DO use the best stock you can get your hands on, I think it really DOES make a big difference, and add to this, it's wonderfully healthy so I can indulge in this often without feeling guilty. A brilliant recipe where great taste meets low fat, and a new favourite on our menu. Thanks!

 

[PaulaG]

This is a nice way to add variety to your side dishes. I used canned corn which was well drained, an orange pepper and garnished with parsley instead of cilantro. Not only is it tasty, it is an attractive dish. Thanks for sharing.