- 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 the cobs.
Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly sauté for three minutes, then add corn and season with thyme, salt and pepper. Cook five minutes, then add half-and-half. Cover and cook over medium-low heat, about 10 minutes. Uncover and stir; then adjust seasonings, to taste.