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  • Cook Time

    18 min

  • Level

    Easy

  • Yield

    6 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
18 min
Total:
28 min
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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

 

 

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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