Although this recipe is most delicious in the summer, when fresh corn is at its best, it can be made at other times of the year using thawed frozen corn, too.
Special Diets:
Ingredients
Method
Heat oil in a large, deep skillet or Dutch oven over medium heat.
Add garlic and onion.
Cook until tender and fragrant, but not too brown, about 6 minutes.
Add red pepper and jalapeño and cook until softened, about 5 to 10 minutes.
Stir in corn and broth and bring to a boil. Simmer until the corn is cooked through, about 5 minutes.
Stir in spinach and cook until the spinach is wilted, about 5 minutes longer.
Add salt, pepper and basil and stir well.
Ladle into bowls and serve.
Nutritional Info
Serving Size
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.