RECIPE #426, DAY #597
ORIGINAL RECIPE: from Carole Clement’s Cook’s Companion*
TIMING: 10 minutes
TOOLS: Small saute pan or skillet
COOK TYPE: Stovetop
HEALTH: If you have to add a little cream to your corn and peppers to get everyone (read: yourself) to eat it, then so be it. Actually, we need some fat in our diet, partly for food absorption, but most of us get too much and all the wrong kids. This is still essentially a veggie side that is great to serve with a protein and a grain.
EXPERIENCE: This is not to be confused with creamed corn. Creamed corn is a much more complicated dish (in some ways), traditionally using the corn “milk” or–at the veryleast–a thickener of another stripe (like roux or–heaven forbid!–cornstarch). This is just a corn and red bell pepper dish with a little bit of cream to make it feel exciting and luxurious, and somehow still light.
Everyone liked this corn, for sure, but 1 of my kids picked out the bell peppers. You just can’t win them all.
NOTES: Can I say it again? This is not creamed corn.
- Melt 1 tablespoon unsalted butter in a small saute pan over medium heat. Add 2 diced red bell peppers and cook until softened.
- Add 10 ounces frozen corn and 1 cup cream and bring to a boil. Reduce to simmer until cream has reduced, about 5 minutes. Taste for salt and pepper.
Serve with a grain and a protein. How about barbecued chicken or a sweet pork chop with a wild rice salad. Why am I so big into rice salads lately?
LEFTOVER IDEAS: You really shouldn’t have any. They’ll re-warm fine, though, in a sauce pan. You could also throw the liquid and all in a soup, like tortilla or black bean.
*Recipe changed from the original.