Corn-And-Summer Squash Ragout Recipe

Name: Corn-And-Summer Squash Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each cloves; 8 each peppercorns; 8 each coriander seeds; 1 cup light cream (half&half); 2 inch cinnamon sticks; 5 sprigs cilantro chopped; 5 each mint leaves chopped; 6 each basil chopped; 1 each jalapeno pepper seeded and sliced into sixths; 1/2 each onions thinly sliced; 1 1/4 pounds yellow summer squash cut in pieces about 1/2 inch big; 3 Ears yellow corn (kernals cut from cobs); 1 large tomatoes peeled, seeded, chopped in 1/2in pieces; 1 tablespoon peanut oil; 1 x salt; 2 tablespoons cilantro

Servings: persons

4 each cloves
8 each peppercorns
8 each coriander seeds
1 cup light cream (half&half)
2 inch cinnamon sticks
5 sprigs cilantro chopped
5 each mint leaves chopped
6 each basil chopped
1 each jalapeno pepper seeded and sliced into sixths
1/2 each onions thinly sliced
1 1/4 pounds yellow summer squash cut in pieces about 1/2 inch big
3 Ears yellow corn (kernals cut from cobs)
1 large tomatoes peeled, seeded, chopped in 1/2in pieces
1 tablespoon peanut oil
1 x salt
2 tablespoons cilantro

1
THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno.
2
Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.
3
THE VEGETABLES: Heat the oil in a wide skillet and add the onion.
4
Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt.
5
Continue to saute over fairly high heat for about 5 minutes.
6
The zucchini and onion may color slightly.
7
Pour the steeped cream from the sauce instructions directly into the pan through a strainer.
8
Add the tomato and simmer for several minutes.
9
Simmer until the sauce has reduced and thickened a little and the zucchini is done.
10
Season to taste with salt and serve garnished with chopped cilantro.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 each cloves, 8 each peppercorns, 8 each coriander seeds, 1 cup light cream (half&half), and more.

Yes, Corn-And-Summer Squash Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn-And-Summer Squash Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions