Southwestern Creamed Corn

Course : Vegetables
Serves: 4
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3 cups whole kernel corn
2 tablespoons olive oil
1 cup red bell pepper
1/3 cup cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper

Preparation / Directions:

Combine the corn and oil in a glass pan place into a microwave oven and cook on high for 5 minutes, stopping to stir once or twice stir in the bell peppers microwave on high for 5 minutes, stirring once or twice stir in the cream microwave on high for 2-3 minutes, until thickened remove from oven, stir season to taste with salt and white pepper serve hot


Nutritional Information:

118 Calories (kcal); 12g Total Fat; (87% calories from fat); 1g Protein; 3g Carbohydrate; 17mg Cholesterol; 243mg Sodium

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