Grilled Corn & Scallion Ragout

Ingredients: Makes 7 servings

Side dishes

2 red bell peppers
2 ears corn
1 1/2 tablespoons canola oil
1 cup diced red onion
1 teaspoon white wine
2 tablespoons heavy whipping cream
1/3 cup whole milk
1 cup chopped scallions
4 leaves chopped basil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon ground black pepper


  1. Roast whole red bell peppers over an open flame on grill until thoroughly charred. Place in a metal bowl, cover with plastic wrap, and let rest for 5 minutes. Peel skin and remove seeds. Dice roasted pepper and set aside.
  2. Shuck corn and grill cobs just until lightly charred, about 1 minute. Cut kernels from corn cobs and set aside.
  3. Heat oil in a large sauté pan over medium heat. Add onions and sweat lightly, about 2-3 minutes.
  4. Add grilled corn and roasted pepper to pan, heat through. Add the wine and reduce until almost gone, about 3 minutes. Add cream and milk, simmer until thickened, about 15 minutes.
  5. Remove pot from heat and fold in scallions, basil, lemon juice, salt, and pepper.

Serving Size: 
Service size: 1/2 cup

Nutritional Information:
145 calories, 6 gm fat, 1.5 gm saturated fat, 80 mg sodium, 22 gm carbohydrate, 6 gm sugar, 3 gm fiber, 4 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon