Corn With Chevre and Red Peppers

• 3 tablespoons unsalted butter
• 4 medium shallots, thinly sliced
• 6 cups corn kernels (fresh or frozen, thaw and drain if frozen)
• 12 cup heavy cream
• 5 ounces chevre cheese
• 1 (8 ounce) jar roasted red peppers, drained, medium dice
• 2 tablespoons Italian parsley, finely chopped

1. Melt butter in a medium saucepan over medium heat.
2. When it foams, add shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes.
3. Add corn and cream, and let simmer, stirring occasionally, until cream is slightly reduced, about 5 minutes.
4. Stir in chevre until it melts and is well incorporated.
5. Stir in red peppers, and parsley.
6. Season with salt and freshly ground black pepper.

unsalted butter, shallots, corn kernels, heavy cream, chevre cheese, red peppers, italian parsley

Taken from www.food.com/recipe/corn-with-chevre-and-red-peppers-321942 (may not work)