Corn With Chevre and Red Peppers

Ingredients

• 3 tablespoons unsalted butter
• 4 medium shallots, thinly sliced
• 6 cups corn kernels (fresh or frozen, thaw and drain if frozen)
• 1/2 cup heavy cream
• 5 ounces chevre cheese

• 1 (8 ounce) jar roasted red peppers, drained, medium dice
• 2 tablespoons Italian parsley, finely chopped

Directions

1. 1

   Melt butter in a medium saucepan over medium heat. When it foams, add shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes.

2. 2

   Add corn and cream, and let simmer, stirring occasionally, until cream is slightly reduced, about 5 minutes.

3. 3

   Stir in chevre until it melts and is well incorporated. Stir in red peppers, and parsley. Season with salt and freshly ground black pepper.