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Corn with Chèvre and Red Peppers
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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.


  1. 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.
  2. 2Add corn and cream, and let simmer, stirring occasionally, until cream is slightly reduced, about 5 minutes.
  3. 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.
  • Corn with Chèvre and Red Peppers
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