Creamed Corn with Bell Peppers
Creamed Corn with Bell Peppers is a creamy American side dish made with sweet yellow and white corn, red bell pepper, garlic, and a rich dairy-free sauce. It's quick to prepare and makes a comforting addition to family dinners and holiday meals.
Equipment
- Large pot
- Wooden spoon
- Knife
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup 160 g diced onion
- 1 tablespoon 15 g minced garlic
- 2 tablespoons 28 g non-dairy butter
- ¼ cup 31 g all-purpose flour
- 1½ cups 355 ml unsweetened soy or other non-dairy milk
- 1 cup 227 g yellow corn kernels
- 1 cup 227 g white corn kernels
- 1 red bell pepper cored, seeded, and diced
- Salt to taste
- Black pepper to taste
Instructions
- Melt the non-dairy butter in a large pot over medium heat.
- Add the onion and garlic.
- Reduce the heat to low, cover, and cook for 12 to 15 minutes until soft and lightly golden.
- Sprinkle in the flour and stir until fully incorporated.
- Gradually whisk in the non-dairy milk until smooth.
- Increase the heat to medium-high and bring the sauce to a gentle boil.
- Add the yellow corn, white corn, and diced bell pepper.
- Cook for 3 to 5 minutes, stirring frequently, until the vegetables are heated through and the sauce has thickened.
- Season with salt and black pepper.
- Serve immediately.
Notes & Wine Advice
Recipe Notes
Use fresh sweet corn when it's in season for the best flavor, although frozen corn works equally well. Whisk the milk into the flour slowly to create a smooth, creamy sauce without lumps. Add a pinch of smoked paprika or cayenne pepper if you prefer a little extra warmth. This dish pairs wonderfully with roasted meats, grilled vegetables, or holiday dinners.Wine Advice
A lightly oaked Chardonnay complements the creamy texture and sweet corn beautifully. A fresh Pinot Grigio offers a lighter pairing with the sweet peppers and garlic.Nutrition values
Calories: 190 kcal | koolhydraten: 32 g | Eiwitten: 4 g | Vet: 6 g | Verzadigd vet: 1 g | Natrium: 180 mg | Suiker: 6 g