WHITE CORN WITH TOMATOES, BELL PEPPERS AND GINGER

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White Corn with Tomatoes, Bell Peppers and Ginger image

Categories     Ginger     Pepper     Tomato     Vegetable     Side     Thanksgiving     Corn     Bell Pepper     Fall     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 8 cups

Number Of Ingredients 9

1/4 cup olive oil
2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell peppers
1 28-ounce can diced tomatoes in juice, drained, juice reserved
2 1-pound bags frozen small white corn kernels
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add chopped onion, chopped celery and chopped green bell peppers and sauté until vegetables begin to soften, about 7 minutes. Add tomatoes and 1/2 cup reserved juice and bring to simmer. Add corn. Reduce heat to medium, cover and simmer 15 minutes. Mix in ginger, lemon peel and black pepper. Cover and simmer until vegetables are soft and corn is tender but not mushy, adding more reserved tomato juice if mixture is dry, about 10 minutes longer. Season to taste with salt.

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