WAY TOO EASY PEPPERED CORN NIBLETS

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Way Too Easy Peppered Corn Niblets image

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

Provided by omeomy 2

Categories     Corn

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy.
  • Heat pan over med-high, add oil, heat.
  • Saute onion and bell peppers until soft, not brown.
  • Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning.
  • Add corn niblets and stir through until heated.
  • You may need to add a little water.
  • Can be made ahead, in fact it is better when made a day before and re-heated to serve.

Nutrition Facts : Calories 116.4, Fat 2.3, SaturatedFat 0.3, Sodium 101.2, Carbohydrate 24.4, Fiber 3, Sugar 3.5, Protein 3.5

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