TOTAL TIME: Prep: 25 min. + standing Cook: 15 min.

YIELD: 14 servings (3/4 cup each).

My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier,

Louisville, Kentucky

Ingredients:

3 medium sweet red peppers

1 cup quinoa, rinsed

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1/3 cup all-purpose flour

4 cups vegetable stock

2 cups heavy whipping cream

6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen cor...