Ingredients and Weight:
- Sweet corn kernels: 2 cups (280g)
- Butter: 3 tablespoons (45g)
- Onion, diced: 1/2 cup (80g)
- Red bell pepper, diced: 1/2 cup (80g)
- Green bell pepper, diced: 1/2 cup (80g)
- Salt: 1/2 teaspoon (3g)
- Ground cumin: 1/2 teaspoon (3g)
- Garlic, minced: 2 cloves
- Chicken stock: 1 cup (240ml)
- Cream: 1/2 cup (120ml)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
3
Preparation Method Steps:
- In a large sauté pan, melt the butter over medium heat.
- Add the diced onion, red and green bell peppers, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the corn kernels and sauté for another 2 minutes.
- Add the salt, cumin, and chicken stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the cream and cook for another 2-3 minutes until the sauce is thick and creamy.
- Serve hot.
Nutritional Information:
Per serving (1 cup): Calories: 250, Fat: 15g, Carbohydrates: 28g, Protein: 5g
Dish Characteristics:
Rich and creamy, with a touch of Mexican spice and freshness from the bell peppers.
User Comments:
"Delicious and easy to make! The corn is cooked perfectly and the sauce is creamy and flavorful."
"Love the combination of sweet corn and creamy sauce. The cumin gives it a nice kick at the end."
"The perfect dish to end a meal with. Rich and filling, yet not too heavy."
Special Precautions and Tips:
- Use fresh or frozen corn kernels, depending on availability.
- Adjust the seasoning to taste.
