Mexican-inspired corn & pepper stew

Name: Mexican-inspired corn & pepper stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Frozen Essential Grilled Vegetable Mix; 2 vegetable stock cubes; 4 cobs Essential Sweetcorn; 1 tsp smoked paprika; 1 green chilli, thinly sliced; 1 slice/s brown or white bread, finely diced; ½ x 25g pack coriander, chopped; 150 ml Essential Soured Cream; 1 avocado, peeled, stoned and cut into thin slices; ½ x 200g pack Essential Radishes, thinly sliced

A pack of frozen grilled vegetables is a real freezer superstar, making quick work of pastas, tacos, casseroles, soups and warm salads, amongst many other things

0 out of 5 stars(0) Rate this recipe

VegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g Frozen Essential Grilled Vegetable Mix
2 vegetable stock cubes
4 cobs Essential Sweetcorn
1 tsp smoked paprika
1 green chilli, thinly sliced
1 slice/s brown or white bread, finely diced
½ x 25g pack coriander, chopped
150ml Essential Soured Cream
1 avocado, peeled, stoned and cut into thin slices
½ x 200g pack Essential Radishes, thinly sliced

Method

Preheat the oven to 220ºC, gas mark 7, then scatter the vegetable mix into a large roasting tin and roast for 25 minutes.
Meanwhile, crumble the stock cubes into a large saucepan and add 1L boiling water from the kettle. Add the sweetcorn, cover with a lid and cook for 5 minutes, turning once. Lift the corn out onto a plate and leave for a few minutes, until cool enough to handle. Use a sharp knife to cut the kernels away from the cobs.
Return the corn kernels (discard the cobs) to the pan of stock with the paprika, chilli, bread, coriander and vegetable mix. Cover and cook gently for a further 10 minutes. Ladle the stew into shallow bowls, top with spoonfuls of soured cream and serve scattered with the avocado and radishes.

Cook’s tip

If you’re short of time, speed the preparation up by cooking 500g frozen Essential Sweetcorn in the stock instead of using fresh, then add the remaining ingredients