Tomato and Corn Ragout

A great entree or side dish.

  • 1 tablespoon oil
  • 2 cups diced onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon ground cumin
  • 1 cup white wine
  • 1 cup half and half
  • 6 cups fresh corn kernels
  • 1 tablespoon kosher salt
  • 1 tablespoon Maple Syrup
  • 1 ½ cup small dice tomatoes
  • ¼ cup chopped cilantro (stems and leaves)
  • 1 tablespoon butter

Heat the oil in a large pot over medium high heat and add in the diced onions. Cook for 2 minutes. Stir in the garlic and ground cumin then cook for 2 more minutes. Pour in the white wine and reduce until almost dry. Add the half and half and corn kernels then simmer for 5 minutes or until slightly thickened. Season with salt and syrup, then mix in the tomatoes and cilantro. Heat thoroughly and finish with 1 tablespoon butter. Makes 8 portions.

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