Charred Corn & Peppers
Prep Time
Serves
Cooking Mode
(750 g, about 6 cups/1.5 L) Compliments Frozen Peaches and Cream Corn, thawed
2 tbsp vegetable oil
½ cup finely diced Vidalia onion
2 Jalapeno peppers, seeded and finely diced
¾ cup finely diced orange pepper
¾ cup finely diced red pepper
3 cloves garlic, minced
½ cup Compliments Vegetable Broth
½ cup 35% whipping cream
½ tsp salt
½ tsp ground black pepper
¼ cup finely chopped green onions
2 tbsp fresh thyme leaves
(750 g, about 6 cups/1.5 L) Compliments Frozen Peaches and Cream Corn, thawed
2 tbsp vegetable oil
½ cup finely diced Vidalia onion
2 Jalapeno peppers, seeded and finely diced
¾ cup finely diced orange pepper
¾ cup finely diced red pepper
3 cloves garlic, minced
½ cup Compliments Vegetable Broth
½ cup 35% whipping cream
½ tsp salt
½ tsp ground black pepper
¼ cup finely chopped green onions
2 tbsp fresh thyme leaves
Directions
1Set 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.
2Put 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.
3Stir 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.
Tips
1
Serve with Maple Chipotle Marinated Salmon
Disclaimer
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Personal Note
Personal Note
