Way Too Easy Peppered Corn Niblets

Ingredients

• 3 cups frozen corn kernels (drained canned ones are just fine)
• 1 medium bell pepper
• 1 medium white onion or yellow onion
• 16 ounces canned tomatoes, crushed
• 1/2 teaspoon sugar (can be a little less)
• 2 teaspoons olive oil
• 1/4 teaspoon ground rosemary (or finely chopped fresh rosemary)
• oregano or marjoram
• salt and pepper

Directions

1. 1

   Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy.

2. 2

   Heat pan over med-high, add oil, heat.

3. 3

   Saute onion and bell peppers until soft, not brown.

4. 4

   Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning.

5. 5

   Add corn niblets and stir through until heated.

6. 6

   You may need to add a little water.

7. 7

   Can be made ahead, in fact it is better when made a day before and re-heated to serve.