Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
Remove from the heat and serve hot.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Recipe from Emeril Lagasse