1. Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy. 2. Heat pan over med-high, add oil, heat. 3. Saute onion and bell peppers until soft, not brown. 4. Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning. 5. Add corn niblets and stir through until heated. 6. You may need to add a little water. 7. Can be made ahead, in fact it is better when made a day before and re-heated to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
