Ingredients
- 1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (reserve the liquid)
- ½ red bell pepper (or other suitable red vegetable), diced
- 2 Tablespoons (30 g) butter
- ¼ cup (60 ml) cream, half-and-half, or whole milk
- Salt to taste
- Black pepper to taste
Make it step by step
- Drain the can of corn, reserving the liquid.
- Put half of the corn into a bowl and purée it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry.
- Pour puréed corn into a saucepan and add remaining whole corn kernels.
- Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough.
- Salt and pepper to taste.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.