Spicy Corn Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 150 g red pepper (s)
- 2 cans corn
- 2 tablespoon heavy cream
- 1 tablespoon margarine (diet), for frying
- 1 teaspoon chicken stock, instant
- salt
- Cayenne pepper
- Garlic powder
- some water
Print Recipe
Pin Recipe Instructions
- Chop the onion, clean and dice the bell pepper. Drain the broth from the corn and collect it. Make up to 125 ml with water and add 1 teaspoon of chicken broth.
- Heat the margarine in the pot. Sauté the onion in it. Add the peppers and cook for 3-4 minutes. Add the stock to the pepper and onion mix and bring to the boil briefly. Turn the oven down and add the corn. Steam something.
- Season to taste with salt, cayenne pepper and garlic seasoning. Finally stir in the cream.
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