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Risotto Style Corn Recipe
|Red onion||1 Large, chopped|
|Red bell pepper||1 , seeded and chopped|
|Whipping cream||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3017 Calories from Fat 1708
% Daily Value*
Total Fat 191 g293.6%
Saturated Fat 122.6 g612.8%
Trans Fat 0 g
Cholesterol 727.3 mg
Sodium 582.3 mg24.3%
Total Carbohydrates 282 g94%
Dietary Fiber 34.7 g139%
Sugars 94.9 g
Protein 34 g69%
Vitamin A 138.1% Vitamin C 411.3%
Calcium 38.6% Iron 37.1%
*Based on a 2000 Calorie diet
With a sharp knife, cut kernels from cobs and set aside.
Melt butter in a wide frying pan over medium-high heat.
Add onion and bell pepper and cook, stirring often, until vegetables are soft about 10 minutes.
Add corn, cream, and sugar.
Cook, stirring constantly, until mixture is thickened 10 to 15 minutes.
Season to taste with salt and pepper.