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Creamy Sweet Corn And Peppers

Quickandeasymenu's picture
Ingredients
  Oil 60 Milliliter (4 tbsp)
  Butter 1 Ounce (30 g)
  Onions 2 Medium, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Green pepper 1 Medium, cut into small dice
  Tomatoes 6 , skinned, seeded and diced
  Frozen corn kernels 8 Ounce (225 g)
  Chicken stock/Vegetable stock 1⁄2 Pint (280 ml)
  Salt 1 Pinch
  Double cream 60 Milliliter (4 tbsp)
  Paprika 1 Pinch
Directions

1. Heat the oil in a large casserole and add the butter. When foaming, add the onions and garlic and cook, stirring frequently, for about 5 minutes or until both are soft and transparent but not browned.
2. Add the green pepper, tomatoes, corn and stock. Bring to the boil over high heat.
3. Reduce the heat, partially cover the casserole and allow to cook slowly for about 10 minutes, or until the corn is tender. Add salt and stir in the cream. Heat through, sprinkle with paprika and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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