Ingredients
- ½ cup (1 stick) unsalted butter
- 10 ears (or about 8 cups) roasted corn, cut off the cob (you can also use frozen corn if necessary)
- 1 yellow onion, diced
- 1 green or red bell pepper, diced
- 1 cup heavy whipping cream or half-and-half
- 1 can diced tomatoes, drained
- pinch of cayenne pepper
- fine salt
- 1/3 cup chopped fresh flat-leaf parsley (optional)
How to Make It
- Melt the butter in a large saute pan over medium-high heat and sauté the corn, onion, and peppers until the onions are translucent, about 5 or 6 minutes.
- Add the cream, tomatoes, and cayenne. Reduce the cream for about 5 minutes, then taste for salt, adding as needed. Sprinkle the parsley over the dish for added color and serve.
