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: 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

Corn with Chèvre and Red Peppers is a gluten free and vegetarian side dish. One serving contains 203 calories, 5g of protein, and 11g of fat. This recipe serves 8. If you have corn kernels, shallots, marjoram leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 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