Skip to Content
Level
very easy
Prep Time
15 mins
Total Time
30 mins
Serves
6

Ingredients

(750 g, about 6 cups/1.5 L) Compliments Frozen Peaches and Cream Corn, thawed
1 bag
2 tbsp
vegetable oil
30 mL
½ cup
finely diced Vidalia onion
125 ml
2
Jalapeno peppers, seeded and finely diced
¾ cup
finely diced orange pepper
175 mL
¾ cup
finely diced red pepper
175 mL
3
cloves garlic, minced
½ cup
Compliments Vegetable Broth
125 mL
½ cup
35% whipping cream
125 mL
½ tsp
salt
2 mL
½ tsp
ground black pepper
2 mL
¼ cup
finely chopped green onions
60 mL
2 tbsp
fresh thyme leaves
30 mL

Directions

Step 1
Set a large frypan (or cast-iron pan) over medium-high heat. Spread the corn in the pan (no oil) and let it cook, undisturbed, 2 to 3 min. until kernels begin to brown. Stir and cook another 2 to 3 min. to lightly brown other sides. Transfer to a bowl; set aside.
Step 2
Put pan back on stove, reducing heat to medium. Add the oil. Stir in the onion. Cook until softened and golden, 2 to 3 min. Stir in peppers and garlic, cook till just softened, about 1 min.
Step 3
Stir in the reserved corn plus the broth and cream. Bring to a low simmer for about 2 min. to slightly thicken the liquids. Season with salt and pepper. Garnish with green onions and thyme to serve.

Tip

Serve with Maple Chipotle Marinated Salmon
× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving: 1/6 of recipe
Calories:
220
Fat:
15
Saturated Fat:
4.5
Carbs:
24
Fibre:
4
Sugar:
11
Cholesterol:
25 mg
Protein:
4
Sodium:
250 mg