This colorful side dish recipe will become a summer favorite. Fresh corn cooks with sweet peppers and onion in light cream. For the finishing touch, cheddar cheese is stirred in just before serving.
1. Melt butter in medium-size saucepan over medium-high heat. Add onion; cook, stirring, until golden and glazed, about 5 minutes. Add green and red peppers; cook, stirring, for 2 to 3 minutes. Add corn kernels.
2. Increase heat; cook, stirring, 2 minutes. Add light cream, parsley, salt and pepper. Cover and simmer 45 minutes.
3. Stir in 1 cup of cheddar cheese and hot-pepper sauce until cheese has melted. Ladle into bowls. Sprinkle with remaining 1/4 cup shredded cheese. Serve warm.