- 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
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Nutrition Facts
- 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