Corn With Chevre and Red Peppers

1. 1

   Melt butter in a medium saucepan over medium heat.

2. 2

   When it foams, add shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes.

3. 3

   Add corn and cream, and let simmer, stirring occasionally, until cream is slightly reduced, about 5 minutes.

4. 4

   Stir in chevre until it melts and is well incorporated.

5. 5

   Stir in red peppers, and parsley.

6. 6

   Season with salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.