corn vegetables

Ingredients for 4 servings:

• 2 cans of corn
• 1 small onion(s), diced
• 2 tbsp flour
• Vegetable broth, instant
• 2 slices of cheese (Chester slices)
• salt and pepper
• e.g. chopped parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Drain the corn, reserve the stock, and make up to ½ liter with water. Use the instant powder to make a vegetable stock. Sauté the diced onion in hot fat until translucent, but do not brown. While stirring constantly, dust with about 3 tablespoons of flour and deglaze with the vegetable stock. Add the corn and simmer for about 5-10 minutes. Stir in 1-2 slices of sliced ​​cheese, season with salt and pepper to taste, sprinkle with parsley, and serve. Be careful, too much sliced ​​cheese will quickly turn it into a cheese sauce. It’s also delicious, but not to everyone’s taste. Tip: We love the plain corn mixture, but there’s also a variation with bell peppers: Add washed and finely diced red bell peppers to the sautéed onions and sauté until translucent, dust with flour, and deglaze with the vegetable stock. Cook for about 5 minutes until soft before adding the corn, then continue as above.