Way Too Easy Peppered Corn Niblets |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 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.
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