This Spicy Corn Ragout is a comforting yet lively side dish that celebrates the natural sweetness of corn balanced with the earthy depth of spinach and the bright pop of fresh basil. The gentle heat from jalapenos adds a subtle warmth without overpowering the delicate flavors, making it a perfect companion to grilled meats or roasted poultry. The texture is a delightful mix of tender vegetables and soft greens, simmered in a light chicken broth that melds everything together. It’s an ideal choice for weeknight dinners when you want something nutritious, colorful, and flavorful on the table quickly. Simple ingredients come together in one pan for a dish that feels rustic and home-cooked, offering a healthy, low-fat option that doesn’t compromise on taste.
Spicy Corn Ragout
Description
This Spicy Corn Ragout is a comforting yet lively side dish that celebrates the natural sweetness of corn balanced with the earthy depth of spinach and the bright pop of fresh basil. The gentle heat from jalapenos adds a subtle warmth without overpowering the delicate flavors, making it a perfect companion to grilled meats or roasted poultry. The texture is a delightful mix of tender vegetables and soft greens, simmered in a light chicken broth that melds everything together. It&# 226;ÂÂs an ideal choice for weeknight dinners when you want something nutritious, colorful, and flavorful on the table quickly. Simple ingredients come together in one pan for a dish that feels rustic and home-cooked, offering a healthy, low-fat option that doesn't compromise on taste.Ingredients
Directions
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Heat 1 teaspoon olive oil in a large skillet or Dutch oven over medium heat.
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Add minced garlic and diced onion to the hot oil.
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Sauté gently until the vegetables are tender and fragrant, being careful not to brown them, about 3-4 minutes.
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Stir in the diced red bell peppers and chopped jalapenos.
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Cook for 5 to 10 minutes until the peppers begin to soften.
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Add the frozen corn to the pan and mix well with the other vegetables.
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Pour in the chicken broth and bring the mixture to a gentle boil.
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Reduce heat to low and simmer for 5 minutes to allow flavors to meld.
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Stir in the chopped spinach and cook for another 5 minutes, just until the spinach is wilted.
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Season with black pepper, salt to taste, and fresh chopped basil.
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Taste and adjust seasonings as needed before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 270.6kcal
- % Daily Value *
- Total Fat 7.4g12%
- Saturated Fat 1.5g8%
- Cholesterol 33.4mg12%
- Sodium 248.8mg11%
- Total Carbohydrate 35.9g12%
- Dietary Fiber 9.8g40%
- Sugars 6.8g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe notes mention using 1 teaspoon of olive oil for sautéing the garlic and onion.
For a vegetarian version, substitute the chicken broth with vegetable broth.
If you prefer less heat, remove the seeds from the jalapenos before chopping.
Fresh spinach is ideal, but frozen spinach can be used if thawed and squeezed dry.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
