Sweet Corn Étouffée
Recipe courtesy of Felicia Suzanne Willett 2014
Ingredients:
2 tablespoons butter
2 cups sweet corn kernels
2 cups sliced sweet peppers
Salt
Fresh Ground White Pepper
2 cups heavy cream
2 cups baby tomatoes, sliced in half
1/2 cup chopped mild herbs, parsley, chives, basil etc Crushed Red Chili Flakes
Instructions:
In a large skillet, melt the butter over medium heat. Add the corn and peppers. Season with salt and pepper. Cook for 2 minutes. Stir in the cream and bring to a boil . Reduce the heat to medium low and simmer until the cream has reduced by half and coats the back of a spoon. Stir in the tomatoes and herbs and cook for minute. Add a pinch of crushed red pepper.
Makes 6 to 8 servings
Don’t want to do the cooking? Let Felicia do it for you! Felicia Suzanne’s restaurant is at 80 Monroe Avenue in downtown Memphis. Call or go to feliciasuzanne.com to make reservations. Chef Felicia will also be at the Memphis Farmers Market Saturday, July 19, selling her line of Flo’s jams, jellies and pickles. The market runs from 7 a.m. – 1 p.m. at Central Station in downtown Memphis. For more information, visit memphisfarmersmarket.org.