Ingredients

• 300 gms - American corn kernels
• 200 gms - double cream
• 20 gms - white pepper powder
• 1 - green bell pepper
• 1 - red bell pepper
• 1 - yellow bell pepper
• A few - shallots, chopped
• 10 gms - garlic, chopped
• 50 gms - parmesan cheese
• A pinch - nutmeg, grated
• 25 gms - butter
• 30 ml - olive oil
• 30 ml - white wine
• Salt - to taste
• A pinch - thyme
• A pinch - sage

How to Make Corn and Peppers with Thyme

• Cut the bell peppers in equal sized pieces.
• Heat the butter and olive oil in a pan; add the chopped shallots, and garlic and sautee till the shallots turn translucent.
• Add the white wine and reduce along with the garlic and shallots.
• Add the corn kernels and bell peppers and sautee for about 2 minutes.
• Add the thyme, sage, and the cream.
• Add a little of the parmesan cheese and cook till it binds.
• Pour into a heatproof bowl and top with the remaining parmesan cheese.
• Bake in an oven for 2-3 mins.
• Serve hot.