Spicy Corn Ragout
Bursting with bold flavors and vibrant colors, this Spicy Corn Ragout is a delightful fusion of sweetness, heat, and creaminess. Featuring fresh corn kernels sautéed with aromatic garlic and onion, the dish is elevated by the smoky warmth of paprika, earthy cumin, and a kick of red pepper flakes. A splash of broth and a touch of heavy cream create a luxurious sauce that coats every kernel, while a finishing touch of fresh cilantro and zesty lime juice adds a refreshing balance. Perfect as a hearty side dish or served over rice, quinoa, or crusty bread, this quick and easy recipe comes together in just 35 minutes, making it an ideal choice for busy weeknights or summer gatherings. Whether you’re looking for a spicy twist on a classic comfort dish or a vibrant addition to your menu, this Spicy Corn Ragout is sure to satisfy! Keywords: Spicy Corn Ragout, fresh corn recipe, easy side dish, smoky, creamy corn dish, summer recipes.
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels (from about 4 ears of corn)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red pepper flakes
- 1 cup Chicken or vegetable broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 medium Optional: Jalapeño, finely diced
Instructions
Heat a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
Add the diced onion to the skillet and sauté for 4-5 minutes, or until the onion is soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Sprinkle in the smoked paprika, cumin powder, and red pepper flakes. Stir to coat the onions and garlic in the spices, cooking for 30 seconds to release their aroma.
Add the fresh corn kernels (and diced jalapeño, if using) to the skillet. Stir well to combine the ingredients.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the liquid has reduced slightly and the corn is tender.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes, allowing the ragout to thicken slightly.
Season the ragout with salt and black pepper, adjusting to taste.
Remove from heat and stir in the chopped cilantro and lime juice for a fresh, vibrant finish.
Serve the Spicy Corn Ragout warm as a side dish or over rice, quinoa, or crusty bread for a heartier meal.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 45.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
