Corn And Tomato Ragout With Basil
serves 2-4
A ragout is a nice way to get flavorful vegetable dish even in the off-season. But if there is fresh corn available, by all means, shuck away.
2 tablespoons olive oil
1 small white onion, diced
2 1/2 cups corn kernels (thawed and drained if frozen)
1 cup low-sodium broth (vegetable or chicken)
5 medium tomatoes, cored and chopped
10 basil leaves
salt and pepper
prep: 10 minutes
total: 30 minutes
large saucepan
1. Heat the olive oil in a large saucepan over medium heat. When it's hot and shimmering, add the onion and sauté until it's soft and slightly browned, 5-7 minutes.
2. Stir in the corn and cook until heated through, 4-6 minutes.
3. Pour in the broth. When the liquid simmers, add the tomatoes and cook, stirring occasionally, for 5 minutes.
4. Remove the pan from the heat and stir in the basil plus salt and pepper to taste.
2. Stir in the corn and cook until heated through, 4-6 minutes.
3. Pour in the broth. When the liquid simmers, add the tomatoes and cook, stirring occasionally, for 5 minutes.
4. Remove the pan from the heat and stir in the basil plus salt and pepper to taste.
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