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Favoreats LLC

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Corn with Chèvre and Red Peppers

Aida Mollenkamp
  • 15 minutes
  • Serves 8

INGREDIENTS

6 cups

Corn, fresh or frozen

1 tbsp

Italian parsley

1 tbsp

Marjoram, fresh leaves

4

Shallots, medium

1

jar Red peppers, roasted medium

3 tbsp

Butter, unsalted

5 oz

Chevre

1/2 cup

Heavy cream