10621Corn with Chèvre and Red Peppers15 mins10 mins8 servingsFri Aug 18 16:17:00 -0700 2006Wed Nov 04 10:47:30 -0800 2009EasyAmericanCHOW
http://www.chow.com/recipes/10621
Wed, 04 Nov 2009 18:47:30 GMTA light, Frenchy twist on classic creamed cornA light, Frenchy twist on classic creamed corn.
This quick dish combines corn, cream, and goat cheese for an unexpected, Frenchy twist on classic creamed corn.
What to buy: This can be made using fresh or frozen kernels.
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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.
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.
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Aida Mollenkamp51Side Dish
3 tablespoons unsalted butter]]>
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4 medium shallots, thinly sliced]]>
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6 cups fresh or frozen corn kernels (thaw and drain frozen, if using)]]>
1/2 cup heavy cream]]>
5 ounces chèvre (fresh goat cheese)]]>
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1 (8-ounce) jar roasted red peppers, drained, medium dice]]>
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1 tablespoon finely chopped fresh marjoram leaves]]>
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1 tablespoon finely chopped Italian parsley]]>
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