Corn and Peppers with Thyme

Recipe by
Total Time:
50 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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