Creamy Corn (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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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