2 tablespoons unsalted butter
4 cups corn (about 6 ears)
1 cup chopped yellow onions
1/2 cup chopped red or green bell peppers
1 tablespoon minced jalapeno
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon salt
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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.
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