Рецепт Cheesy Sweet-Hot Peppers and Corn
When I saw this recipe in the Diabetic Living magazine I immediately knew I was going to make it. The blue cheese was the kicker for me. It sounded and looked so good! I decided however, that instead of just sweet peppers I was going to also use jalapeno. This Cheesy Sweet-Hot Peppers and Corn dish was everything I expected it to be. Delicious!
This recipe is a slow cooker recipe and my first thought was I would not use the slow cooker. However, since I was making this on a Saturday and I was going to be home all day, I decided to go ahead and use it. The cook time in the slow cooker is only 3 hours so its not a recipe I can make then leave and go to work. I am gone a good 11 hours during a normal workday. I guess I just need one of those slow cookers with a time on it. Do they even make those?
The natural sweetness from corn, the slight heat from the jalapeno, along with the creamy tang of the blue cheese is a mouth feel and taste that makes you want to close your eyes and really enjoy your meal!
Grumpy did try this dish and his verdict was he didn't care for it (probably the blue cheese). I loved it, Grumpy's dad loved it (he ate half of the recipe!). So, if you love blue cheese, then you probably would love this dish. I know its a definite keeper for me and I will definitely serve it at parties or for dinner guests. I would just have to make another side dish to keep Grumpy happy! :)
Cheesy Sweet-Hot Peppers & Corn
Published 08/13/2014
slightly adapted from Diabetic Living Magazine
Slow cooked corn, peppers & onion in a tangy creamy blue cheese sauce.
Ingredients
- 1-16 ounce package frozen corn
- 1/2 cup diced red pepper
- 1 large or 2 small jalapeno peppers, diced
- 2 tablespoons finely diced onion
- 1/4 cup water
- 1/4 cup fat free half and half
- 2 teaspoons cornstarch
- 1/4 cup reduced fat crumbly blue cheese
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 ounce shredded cheddar cheese
- pepper to top (optional)
Instructions
Place corn, diced red pepper, jalapeno, onions and water in crockpot. Cook on low for 3 hours.
Turn crockpot up on high. Mix half and half with cornstarch and stir mixture into corn mixture in crockpot. Cover and cook about 10 minutes until mixture thickens.
Stir in blue cheese, pepper, and salt. Transfer to a serving bowl and top with cheddar cheese and more pepper if desired.
Yield: 6 - 1/2 cup servings
Prep Time: 00 hrs. 15 mins.