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very easy
Prep Time
15 mins
Total Time
30 mins


(750 g, about 6 cups/1.5 L) Compliments Frozen Peaches and Cream Corn, thawed
1 bag
2 tbsp
vegetable oil
30 mL
½ cup
finely diced Vidalia onion
125 ml
Jalapeno peppers, seeded and finely diced
¾ cup
finely diced orange pepper
175 mL
¾ cup
finely diced red pepper
175 mL
cloves garlic, minced
½ cup
Compliments Vegetable Broth
125 mL
½ cup
35% whipping cream
125 mL
½ tsp
2 mL
½ tsp
ground black pepper
2 mL
¼ cup
finely chopped green onions
60 mL
2 tbsp
fresh thyme leaves
30 mL


Step 1

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.

Step 2

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.

Step 3

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.


Serve with Maple Chipotle Marinated Salmon

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/6 of recipe
15 g
Saturated Fat:
4.5 g
24 g
4 g
11 g
25 mg
4 g
250 mg
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