Ingredients
- 4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
- 2 tablespoons butter
- 1 rib celery and greens, chopped
- 1/2 small red bell pepper, chopped
- 2 scallions, chopped
- 2 tablespoons fresh thyme leaves
- Salt and pepper
- 1/2 cup half-and-half
Directions
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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By Keiko's_chef
Glen Allen, VA
on March 29, 2010
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Absolutely wonderful recipe! A simple and delicious side-dish that will please any corn lover! Thanks Rachael!
By xxsasiexx_12446885
redfield, 42
on December 16, 2009
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i added bacon n small bonless pork loins and its good and i also did it the regualr way its awesome too
KEEP UP THE GOOD WORK RACHEAL!!!!!!!!!!!!!
By bamalaw2005_115...
Lynchburg, VA
on November 14, 2009
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I never thought thyme and corn would taste so good together. This recipe was so simple to make and tasted great. I used frozen corn and omitted the celery (simply because my husband and I don't like it.
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