Cheesy Sweet Hot Peppers and Corn
Recipe GLPRf918eafaf40595
A vibrant, creamy side dish combining frozen corn with sweet red peppers, spicy jalapeños, and a rich blend of blue cheese and cheddar. The vegetables are slowly cooked until tender, then finished with a smooth cornstarch-thickened cream sauce and topped with melted cheese for an irresistible sweet, spicy, and savory flavor combination.
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Ingredients
1 16-ounce package frozen corn
1/2 cup diced red bell pepper
1 large jalapeño pepper, diced
2 tablespoons finely diced onion
1/4 cup water
1/4 cup half and half cream
2 teaspoons cornstarch
1/4 cup crumbly blue cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1.5 ounces shredded cheddar cheese
Directions
Add frozen corn, diced red bell pepper, jalapeño, diced onion, and water to a slow cooker. Stir gently to combine. Cover and cook on low heat for 3 hours until the vegetables are tender and flavors have melded.
Increase the slow cooker setting to high.
In a small bowl, whisk together the half and half cream and cornstarch until smooth and no lumps remain. Pour the mixture into the slow cooker and stir well to incorporate evenly throughout the corn mixture.
Cover the slow cooker and cook on high for approximately 10 minutes until the mixture thickens and coats the back of a spoon. Stir occasionally to ensure even thickening.
Remove from heat and stir in the crumbly blue cheese, black pepper, and salt until the blue cheese is evenly distributed and slightly softened by the heat.
Transfer the mixture to a serving bowl and top with the shredded cheddar cheese. Allow the cheese to soften in the residual heat for 1–2 minutes. Serve hot, and add extra black pepper to individual servings if desired.
