Corn Maquechoux

Ingredients

• 1 tbsp. butter
• 1 c. yellow or red bell peppers
• 1/2 c. finely chopped onion
• 2 minced garlic cloves
• 3 c. frozen corn kernels
• 1 c. low-fat milk
• 1/4 c. chopped fresh parsley
• 1/4 c. chopped green onion
• 1/4 tsp. dried thyme
• 1/4 tsp ground black pepper
  

Preparation
Melt 1 tbsp. butter in a large saucepan over medium heat. Add 1 c. chopped yellow or red bell peppers (or a combination), 1/2 c. finely chopped onion, and 2 minced garlic cloves. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add 3 c. frozen corn kernels, 1 c. low-fat milk, 1/4 c. chopped fresh parsley, 1/4 c. chopped green onions, 1/4 tsp. dried thyme, and 1/4 tsp. ground red pepper. Reduce heat and simmer 15 minutes, or until milk is mostly absorbed. Stir in 1/4 tsp. salt, 1/4 tsp. black pepper, 1/8 tsp sugar, and a dash of hot pepper sauce.