Corn Stew

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.

Corn Stew
Servings: 6 Prep 20 mins Cook 55 mins


  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/2 cup chopped sweet green pepper
  • 1/2 cup chopped sweet red pepper
  • 8 ears corn, shucked and kernels cut off cob (about 6 cups)
  • 1 cup light cream
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups shredded Cheddar cheese
  • 1/2 teaspoon hot-pepper sauce

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 26, chol. (mg): 79, sat. fat (g): 15, carb. (g): 34, fiber (g): 5, pro. (g): 12, sodium (mg): 366, Percent Daily Values are based on a 2,000 calorie diet.