Introduction
Creamed corn and red bell pepper.
Being on a Southern mood and having home made Southern and Buttermilk fried chicken, it was only appropriate to add creamed corn and red bell peppers as a side dish.
First of all we used fresh corn. The sweet smell of corn was wonderful and as a result the dish was sweet. The kernels of corn so tender and full of flavor.
I enjoy red bell peppers because of the flavor. However you may want to add or substitute with your favorite bell pepper.
I hope you will enjoy this dish as much as we did.
Creamed Corn and Red Bell Pepper
Ingredients
- 3 cups corn 3 cups fresh corn
- 2 tbsps olive oil 2 tablespoons olive oil
- 1 red bell pepper 1 finely chopped red bell pepper
- 6 tbsps heavy cream 6 tablespoons half-and-half or heavy cream
Instructions
- In a heavy skillet cook the corn in the oil over moderately high heat, stirring for 5 minutes
- Add the bell pepper, and cook the mixture, stirring, for 3 to 4 minute more, or until the vegetables are tender.
- Add the cream and salt and pepper to taste and simmer the mixture until the cream is almost evaporated.
Nutrition
Calories: 259kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 11mg | Potassium: 331mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1565IU | Vitamin C: 44.4mg | Calcium: 18mg | Iron: 0.6mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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