- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/6 of recipe
- Calories:
- 220
- Fat:
- 15 g
- Saturated Fat:
- 4.5 g
- Carbs:
- 24 g
- Fibre:
- 4 g
- Sugar:
- 11 g
- Cholesterol:
- 25 mg
- Protein:
- 4 g
- Sodium:
- 250 mg
