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Instructions |
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Cut corn off cobs. Scrape ears to get all corn milk off cobs. Put
1/3 - 1/2 of corn in food processor with chicken broth and blend
until smooth.
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Melt butter in skillet and cook corn. Add creme fraiche, salt and
pepper.
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Grill peppers to blacken skin. Put in paper bag for 10 minutes.
Remove from bag and scrape peppers to remove skin. Seed and
chop peppers into bite size pieces. Add to corn and put all in a
casserole dish.
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Blend bread crumbs, parmesan cheese and cilantro. Sprinkle on
top of corn and bake for 30 minutes until bubbly.
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Originally Submitted
6/22/2015
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