CORN WITH CHÈVRE AND RED PEPPERS RECIPE

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CORN WITH CHÈVRE AND RED PEPPERS RECIPE image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
4 medium shallots, thinly sliced
6 cups fresh or frozen corn kernels (thaw and drain frozen, if using)
1/2 cup heavy cream
5 ounces chèvre (fresh goat cheese)
1 (8-ounce) jar roasted red peppers, drained, medium dice
1 tablespoon finely chopped fresh marjoram leaves
1 tablespoon finely chopped Italian parsley

Steps:

  • 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 chèvre until it melts and is well incorporated. Stir in red peppers, marjoram, and parsley. Season with salt and freshly ground black pepper.

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