Corn Stew
This colorful side dish recipe will become a summer favorite. Fresh corn cooks with sweet peppers and onion in light cream. For the finishing touch, cheddar cheese is stirred in just before serving.
Ingredients
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2 tablespoons butter
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1 onion, chopped
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1/2 cup chopped sweet green pepper
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1/2 cup chopped sweet red pepper
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8 ears corn, shucked and kernels cut off cob (about 6 cups)
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1 cup light cream
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2 tablespoons chopped parsley
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1-1/4 cups shredded Cheddar cheese
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1/2 teaspoon hot-pepper sauce
Directions
1.
Melt butter in medium-size saucepan over medium-high heat. Add onion; cook, stirring, until golden and glazed, about 5 minutes. Add green and red peppers; cook, stirring, for 2 to 3 minutes. Add corn kernels.
2.
Increase heat; cook, stirring, 2 minutes. Add light cream, parsley, salt and pepper. Cover and simmer 45 minutes.
3.
Stir in 1 cup of Cheddar cheese and hot-pepper sauce until cheese has melted. Ladle into bowls. Sprinkle with remaining 1/4 cup shredded cheese. Serve warm.
Nutrition information
Calories 393, Total Fat 26 g, Saturated Fat 15 g, Cholesterol 79 mg, Sodium 366 mg, Carbohydrate 34 g, Fiber 5 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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