Corn with Chèvre and Red Peppers

Name: Corn with Chèvre and Red Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams chèvre (fresh goat cheese); 1 liters fresh or frozen corn kernels (thaw and drain frozen, if using); 118 milliliters heavy cream; 1 Tbsp finely chopped fresh marjoram leaves; 1 Tbsp finely chopped Italian parsley; 227 grams roasted red peppers, drained, medium dice; 4 mediums shallots, thinly sliced; 3 Tbsps unsalted butter

Need a gluten free and vegetarian side dish? Corn with Chèvre and Red Peppers could be a spectacular recipe to try. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 250 calories, 8g of protein, and 15g of fat. A mixture of chèvre, corn kernels, roasted peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

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.

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

Add corn and cream, and let simmer, stirring occasionally, until cream is slightly reduced, about 5 minutes.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.

Ingredients you will need

Ground Black Pepper