Corn With Chevre and Red Peppers |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Creamed corn with a French twist. Modified recipe from Chow Hound. Ingredients:
3 tablespoons unsalted butter |
4 medium shallots, thinly sliced |
6 cups corn kernels (fresh or frozen, thaw and drain if frozen) |
1/2 cup heavy cream |
5 ounces chevre cheese |
1 (8 ounce) jar roasted red peppers, drained, medium dice |
2 tablespoons italian parsley, finely chopped |
Directions:
1. Melt butter in a medium saucepan over medium heat. When it foams, add shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes.
2. Add corn and cream, and let simmer, stirring occasionally, until cream is slightly reduced, about 5 minutes.
3. Stir in chevre until it melts and is well incorporated. Stir in red peppers, and parsley. Season with salt and freshly ground black pepper.
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