In a medium saute pan, saute peppers in 1/4 cup butter. Add corn, sugar, milk, salt, and pepper and bring to a boil. Meanwhile, in a small saucepan, make a roux with the remaining 1/4 cup butter and the flour by cooking it over low heat for a couple minutes until a pale yellow color. Add roux to corn mixture. Cook until thickened and then serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Michael Booth, Big Fella's, Indianapolis, IN
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