Ingredients
Original recipe: 4 generous side portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 650 gSweetcorn kernels fresh or thawed
- 150 gOnion finely diced
- 150 gRed bell pepper finely diced
- 200 mlWhole milk
- 100 gMild cheese made with vegetarian rennet grated
- 25 mlOlive oil
- ½ tspSweet paprika
- ¾ tspSalt
- ¼ tspBlack pepper
- 10 gFresh basil torn
Make it
- Blend half the corn with the milk into a coarse puree, leaving the remaining kernels whole.
- Heat oil in a heavy saucepan over medium heat. Soften onion and pepper for 8 minutes, then stir in paprika for 30 seconds.
- Add the whole kernels, corn puree, salt and pepper. Cook over low heat for 12–15 minutes, stirring frequently, until thick and the corn is tender.
- Take off the heat and stir in cheese until melted. Fold in basil and serve warm.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.