Ingredients:

• 300 gms – American Corn kernels
• 200 gms – double Cream
• 20 gms – white pepper powder
• 1 – green bell pepper
• 1 – red bell pepper
• 1 – yellow bell pepper
• A few – shallots, chopped
• 10 gms – garlic, chopped
• 50 gms – parmesan cheese
• A pinch – nutmeg, grated
• 25 gms – Butter
• 30 ml – Olive oil
• 30 ml – white wine
• Salt – to taste
• A pinch – Thyme
• A pinch – sage

Method:

1. Cut the bell peppers in equal sized pieces.
2. Heat the butter and olive oil in a pan; add the chopped shallots, and garlic and sautee till the shallots turn translucent.
3. Add the white wine and reduce along with the garlic and shallots.
4. Add the corn kernels and bell peppers and sautee for about 2 minutes.
5. Add the thyme, sage, and the cream.
6. Add a little of the parmesan cheese and cook till it binds.
7. Pour into a heatproof bowl and top with the remaining parmesan cheese.
8. Bake in an oven for 2-3 mins.
9. Serve hot.