If you’re craving summer soul food or a Juneteenth side dish, look no further. This creamy corn and pepper dish is from <a href="https://twitter.com/thejemimacode?lang=en">Toni Tipton-Martin's</a> award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. She credits this recipe to Monique Wells, a Texas transplant living in Paris, who helped “open the eyes of elite French cooks to the flavors of the American South and Southwest.”

Quick Info

⏱️ 28 min • 🍽️ 2 servings • ⭐ 100%

Nutrition

570 cal • 9g protein • 46g carbs • 47g fat

Tags

[Gluten-Free] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner] • [Lunch] • [Sides] • [Under 45 Minutes]

Ingredients

• 3 to 4 ears corn, shucked and hulled (kernels and corn ‘milk’ should be fully released’)
• 2 tbsp butter
• ½ cup finely diced onion
• ½ cup finely diced green bell pepper
• ½ tsp minced garlic
• ¼ tsp dried thyme
• ½ tsp crushed red pepper flakes
• 1⁄8 tsp black pepper, or to taste
• ½ tsp salt, or to taste
• ½ tsp sugar (optional)
• ¾ cup heavy whipping cream or half-and-half
• 1 tbsp minced fresh parsley
• 2 tbsp minced green onions

Instructions Preview

1. In a heavy skillet, heat the butter over m…
2. Stir in the thyme, red pepper flakes, blac…
3. Add the cream and cook 5 minutes more to t…

…and 1 more step

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Recipe by: Toni Tipton Martin • From: Tasty