>from: Rachel Ray’s 30 Minute Meals
Note: This is super easy and a super yummy way to change up corn. I made it for Dustin, Ari, and Jeff and they loved it.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 6 servings
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.
