Corn with Chèvre and Red Peppers Recipe

Corn with Chèvre and Red Peppers
Difficulty: Easy | Total Time: | Active Time: | Makes: 8 servings

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.

  • 3 tablespoons unsalted butter
  • 4 medium shallots, thinly sliced
  • 6 cups fresh or frozen corn kernels (thaw and drain frozen, if using)
  • 1/2 cup heavy cream
  • 5 ounces chèvre (fresh goat cheese)
  • 1 (8-ounce) jar roasted red peppers, drained, medium dice
  • 1 tablespoon finely chopped fresh marjoram leaves
  • 1 tablespoon finely chopped Italian parsley
  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 chèvre until it melts and is well incorporated. Stir in red peppers, marjoram, and parsley. Season with salt and freshly ground black pepper.