Corn with Chèvre and Red Peppers Recipe
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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.
INGREDIENTS
- 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
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.
- 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.
Nothing says "light" like heavy cream and cheese in a vegetable dish...
works well with less chevre - I used 3 oz - and at least twice as much marjoram than the recipe as written
i will give it a try, for sure. it sounds Ohhhhhhhhhhh!
Fantastic!! Also made with cream cheese for some friends that don't eat cheese,(yes there are people that don't eat any kinds of cheese!!) and they all loved both recipes!!
I have to say I was disappointed with this one. Maybe it was the frozen corn, but the texture was off--the corn wasn't crisp, it just seemed...damp. Also I expected the goat cheese to make the whole thing a little more creamy but it was just kind of thick. I might give it one more try come summer with fresh corn. Actually I wonder if even canned corn would work better. I just don't like frozen corn, I guess.
I made this for myself as a "test run" last week to go with meatloaf; VERY good! I'm going to be making it again for Thanksgiving tomorrow. Like digkv, I also used fresh thyme as I only had dried marjoram; not sure what I'll use tomorrow.
I used frozen corn and I love this recipe. The chevre makes it so I think everyone should try it this way. The only change I made was using thyme from my garden rather than the marjoram as I can't get any here; I really would like to try the recipe with the marjoram but overall my favorite savory style cream corn ever.
i have made this for the past two thanksgiving and christmas dinners and it is the biggest hit! i don't like chevre either, so i substitued Boursin cheese. give it a shot!
This was absolutely delicious. I roasted fresh red peppers on the grill and served the dish with grilled shrimp. Easy and amazing!
mmmm so good. used basil in place of other herbs.
really good. did some substitutions since someone in my family doesnt like chevre so used cream cheese with garlic and herbs instead. liked it this way too.
This is great.
I think I'm gonna pick up some chevre and try it tonight!
This sounds delightful. I'm in the Midwest, so I have plenty of corn around. In addition, I get locally made goat cheese at my farmers' market all the time. Seems I'm destined to make this dish!
absolute genius.