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Corn with Chèvre and Red Peppers

Ingredients (8)

  • 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
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Nutritional Information
  • Calories305
  • Fat15.17g
  • Saturated fat8.92g
  • Trans fat0.17g
  • Carbs34.87g
  • Fiber4.15g
  • Sugar7.59g
  • Protein8.51g
  • Cholesterol39.98mg
  • Sodium96.39mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Corn with Chèvre and Red Peppers

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.

Instructions

  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.
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