Way Too Easy Peppered Corn Niblets

Submitted by omeomy #2

"This is a Thanksgiving staple for us. Red bell peppers (Capsicums for Aussies) look much better but the taste is the same when using green ones"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 3 cups frozen corn kernels (drained canned ones are just fine)
• 1 medium bell pepper
• 1 medium white onions or 1 medium yellow onion
• 16 ounces canned tomatoes, crushed
• 1⁄2 teaspoon sugar (can be a little less)
• 2 teaspoons olive oil
• 1⁄4 teaspoon ground rosemary (or finely chopped fresh rosemary)
• oregano or marjoram
• salt and pepper

directions

1. Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy.
2. Heat pan over med-high, add oil, heat.
3. Saute onion and bell peppers until soft, not brown.
4. Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning.
5. Add corn niblets and stir through until heated.
6. You may need to add a little water.
7. Can be made ahead, in fact it is better when made a day before and re-heated to serve.

Reviews

[echo echo]

So easy, and unbelievably yummy, using ingredients that are kitchen staples. A very useful recipe to have!

 

[Mandy]

I thought this was a nice change from plain corn & very tasty. Unfortunately DH & DD didn't agree but will be keeping this for when we have company, thanks!