Ingredients Jump to Instructions ↓

  1. 4 ears corn on the cob or 2 boxes frozen corn kernels,

  2. 10 ounces each 2 tablespoons butter

  3. 1 rib celery and greens , chopped

  4. 1/2 small red bell pepper, chopped

  5. 2 scallions, chopped

  6. 2 tablespoons fresh thyme leaves Salt and pepper

  7. 1/2 cup half-and-half

Instructions Jump to Ingredients ↑

  1. Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.


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