Corn With Chevre and Red Peppers

Total Time
15mins
Prep 5 mins
Cook 10 mins

Creamed corn with a French twist. Modified recipe from Chow Hound.

Ingredients Nutrition

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.