200 ml cream
80 g parmesan cheese
30 g cheddar cheese
20 g salted butter
150 g bacon streaky, finely chopped
100 g onion, finely chopped
800 g frozen corn kernels
100 g PEPPADEW® Sweet Piquanté Peppers Mild Whole
2 garlic cloves, minced
Cayenne pepper, pinch
- Sauté bacon and onion in a pan with clarified butter on a medium heat for 5-6 minutes.
- Add corn, chopped PEPPADEW® Sweet Piquanté Peppers, garlic, salt and cayenne pepper and continue to sauté for another 4 minutes.
- Add cream and bring to the boil. Remove from heat and sprinkle parmesan cheese and cheese over the top.
- Place pan in a pre-heated oven at 180⁰ C for 10 minutes until cheese is golden. Remove from the oven, allow to settle for 5 minutes then serve.
Serve as a side dish for a BBQ