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.
- 1Melt butter in a medium saucepan over medium heat. When it foams, add shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes.
- 2Add corn and cream, and let simmer, stirring occasionally, until cream is slightly reduced, about 5 minutes.
- 3Stir in chèvre until it melts and is well incorporated. Stir in red peppers, marjoram, and parsley. Season with salt and freshly ground black pepper.