(750 g, about 6 cups/1.5 L) Compliments Frozen Peaches and Cream Corn, thawed
finely diced Vidalia onion
Jalapeno peppers, seeded and finely diced
finely diced orange pepper
finely diced red pepper
cloves garlic, minced
Compliments Vegetable Broth
35% whipping cream
ground black pepper
finely chopped green onions
fresh thyme leaves
Set a large frypan (or cast-iron pan) over medium-high heat. Spread the corn in the pan (no oil) and let it cook, undisturbed, 2 to 3 min. until kernels begin to brown. Stir and cook another 2 to 3 min. to lightly brown other sides. Transfer to a bowl; set aside.
Put pan back on stove, reducing heat to medium. Add the oil. Stir in the onion. Cook until softened and golden, 2 to 3 min. Stir in peppers and garlic, cook till just softened, about 1 min.
Stir in the reserved corn plus the broth and cream. Bring to a low simmer for about 2 min. to slightly thicken the liquids. Season with salt and pepper. Garnish with green onions and thyme to serve.
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