Creamy Sweet Corn and Peppers

~ Liz

My Favourite Side Dishes

Creamy Sweet Corn and Peppers myfavouritepastime.com_1491Did you know Sweet Corn is also called Sugar Corn, Indian Corn or Pole Corn. It is usually harvested at milk stage, when still immature and is considered a vegetable. There are white, yellow and bicolour (yellow and white) varieties . The sweetness of the corn can be described as normal sugary, sugary enhancer or super sweet. Sweet corn is a great ingredient for so many foods: salads, soups and stews, white rice, risottos, pasta, cakes, Salsa, and veggies amongst others. According to foundation-louisbonduelle: “The magnesium content of sweetcorn is well worth having, with many people lacking this nutrient in their diets. Magnesium is recognised for its stress-reduction properties and is involved in good neuromuscular balance. A cup of sweetcorn (130 g) is an excellent source of fibre (4.5 g or 15% of the RDA) and magnesium (54 mg or 18% of the RDA) and contains 36 µg of vitamin B9 (18% of the RDA).”

Creamy Sweet Corn and Peppers myfavouritepastime.com_1494I hope you like this simple recipe.

  •  Ingredients
  • 50g (2oz) butter
  • 1 medium onion finely chopped
  • 2 cloves garlic crushed
  • 1 small red bell pepper (capsicum) diced
  • 1 small green bell pepper (capsicum) diced
  • 2 Italian tomatoes skinned, seeded and diced
  • 225g (8oz, 1¼ cups) corn kernels
  • ½ teaspoon chilli flakes or finely chopped chilli (optional)
  • Salt and pepper to taste
  • 60ml (¼ cup) double cream (35%, whipping cream)
  • ¼ teaspoon paprika to garnish
  • 1 tablespoon finely chopped parsley or cilantro (coriander) to garnish

Creamy Sweet Corn and Peppers myfavouritepastime.com_1476Please always remember to assemble all ingredients before you start cooking

Creamy Sweet Corn and Peppers myfavouritepastime.com_1479Heat butter in a large skillet (pan) until foaming then add the onion and garlic and cook gently for 5 minutes until soft (do not brown)

Creamy Sweet Corn and Peppers myfavouritepastime.com_1483Increase heat, add the green and red peppers, tomatoes, corn and chilli flakes cook for about 5 minutes.

Creamy Sweet Corn and Peppers myfavouritepastime.com_1488Add the cream, season with salt and pepper, heat until piping hot and serve immediately, as a side.

Creamy Sweet Corn and Peppers myfavouritepastime.com_1780This is a great way to use left over corn and peppers. It tastes really nice

Creamy Sweet Corn and Peppers

Preparation time: 15 minutes; Cooking time: 15 minutes; Serve: 4-6 as a side

Ingredients

  • 50g (2oz) butter
  • 1 medium onion finely chopped
  • 2 cloves garlic crushed
  • 1 small red bell pepper (capsicum) diced
  • 1 small green bell pepper (capsicum) diced
  • 2 Italian tomatoes skinned, seeded and diced
  • 225g (8oz, 1¼ cups) corn kernels
  • ½ teaspoon chilli flakes or finely chopped chilli (optional)
  • Salt and pepper to taste
  • 60ml (¼ cup) double cream (35%, whipping cream)
  • ¼ teaspoon paprika to garnish
  • 1 tablespoon finely chopped parsley or cilantro (coriander) to garnish

Instructions

  1. Heat butter in a large skillet (pan) until foaming then add the onion and garlic and cook gently for 5 minutes until soft (do not brown)
  2. Increase heat, add the green and red peppers, tomatoes, corn and chilli flakes cook for about 5 minutes.
  3. Add the cream, season with salt and pepper, heat until piping hot and serve immediately, as a side.

36 thoughts on “Creamy Sweet Corn and Peppers”

  1. One of my weaknesses is sweetcorn (the other is boiled peanuts in their shells) so this looks so good to me. My wife likes grilled sweetcorn. If ever we cook this, this dish will likely disappear fast because the combination of ingredients look very good. 🙂

    Reply

    1. Hi rey and lyn,
      Hey I love boiled peanuts in shells too. I have not eaten them for years, though. I have just been eating boiled sweetcorn for breakfast. My best wishes to your wife!
      Liz

      Reply

  3. Wow, doesn’t this look good? I had to go back and look at the photos a few times. Look really deelish! There is corn on the cob available here but the cobs are either quite thick or really skinny. Peeled the corn looks white and flat on the cob. I’m not sure what kind it is so will wait til I get home and enjoy it in the summer. This weekend here is crazy busy with hundreds of people camping on the Malecon and venders galore. I hope to get some photos for the blog…..which I’ve not been doing all that often here. Anyway, Easter weekend coming up so I hope the Easter bunny finds your family!

    Reply

    1. Hi Sandy,
      I love your energy and enthusiasm. Corn is one of my favourite ingredients. I sometimes make basmati rice with corn. It tastes very delicious. I have heard so much about Mexico and i hope one day, I’ll also experience it. We are sure looking forward to the Easter weekend. I shall be visiting family in Toronto. Enjoy your holiday and thanks for your support. Best wishes to your family.
      Liz

      Reply

  4. I really do enjoy sweet corn, Liz, but we cannot get any here this time of year. I’ve no idea where the corn on display at the grocery comes from but it’s hardly sweet. This dish, though, is one I’ll save — thanks, Pinterest — and use when our corn improves. Besides, we can’t get a good tomato either so it will be twice as good in July!
    i hope the snow we’re getting now misses you guys up North. You’ve suffered enough and this latest storm is only adding insult to injury. Have a great week, Liz.

    Reply

    1. Hey John
      Of course we had snow again. I was dumbfounded. The flakes were falling in succession…what a sight that was. The weather is now warm and sunny and fantastic. No more weather grumbles, John. I wish you a happy Easter weekend and thank you so much for pinning. My warm regards to dear Max!
      Liz

      Reply

  6. I think you may have given me yet another excuse to enjoy some sweet corn! thanks for this recipe, looks great!

    Reply

  8. How delicious-sounding! And it looks very pretty, too. I love corn, and agree that it goes well in so many things. It’s always nice to have that sweetness.

    Reply

    1. Thanks so much for the compliment and sorry about the late response. I hope you also have a long Easter weekend Enjoy and wish you all the best!
      Liz

      Reply

  12. I did not know these things about corn. Until now I really only knew that I like eating it 😉 Thanks for all the info and this fabulous recipe! Great way to serve it!

    Reply

  16. Oh yum! I am a sucker for any sort of corn side-dish or salad. This one sounds absolutely delicious! I think I’d be quite happy to eat it with a big ol’ sunny fried egg on top… and extra chilli sauce. Delicious!

    Reply

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