Corn Ragout
By Yankee Magazine|Aug 14 2007|
This is a recipe I clipped out of the Toronto Star newspaper years ago. I think it’s delicious.
Yield
6 Servings
Ingredients
2 tablespoons butter or olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
1 small fresh hot pepper, chopped (optional)
1 red bell pepper, seeded & diced
1 small zucchini, quartered and diced
3 cups corn kernels (fresh or frozen)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Melt butter or heat oil in a large skillet; add onion, garlic and hot pepper. Saute for a few minutes, but do not brown.
Add red pepper and zucchini and cook for about five minutes. Add corn kernels and cook for 5-10 minutes longer, until tender. Stir in herbs and seasonings.
