Creamed Corn And Red Bell Pepper Recipes

BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS

Baked Creamed Corn With Red Bell Peppers and Jalapenos image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

Ingredients

8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces

Steps:

Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
Photograph by Con Poulos

CREAMED CORN AND RED BELL PEPPER

Creamed Corn and Red Bell Pepper image

Categories Dairy Pepper Vegetable Side Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 4

Ingredients

1 1/2 cups fresh corn kernels (cut from about 2 large ears)
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
3 tablespoons heavy cream or half-and-half

Steps:

In a glass pie plate stir together the corn and the oil and microwave the mixture, uncovered, at high power (100%), stirring occasionally, for 5 minutes. Stir in the bell pepper and microwave the mixture at high power, stirring occasionally, for 5 minutes. Stir in the cream and salt and pepper to taste and microwave the mixture at high power for 3 minutes, or until the cream is almost evaporated.

CREAMY CORN SOUP WITH RED BELL PEPPER

Creamy Corn Soup with Red Bell Pepper image

Categories Soup/Stew Milk/Cream Blender Pepper Tomato Vegetable Lunch Corn Hot Pepper Fall Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (main-course) or 6 (first-course) servings

Number Of Ingredients 12

Ingredients

2 tablespoons (1/4 stick) butter
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups (or more) water
2 tablespoons chopped canned chipotle chilies*
2 14 3/4-ounce cans cream-style corn
1 16-ounce package frozen corn
1 cup whipping cream
1 teaspoon dried oregano
Chopped fresh cilantro (optional)

Steps:

Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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