Corn With Chevre and Red Peppers

JoJoStar's Note:

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

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 3 tablespoons unsalted butter
• 4 medium shallots , thinly sliced
• 6 cups corn kernels (fresh or frozen, thaw and drain if frozen)
• ½ 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.