Ingredients
  • 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 jalapeño
  • 2 teaspoons Emeril's Origional Essence
  • 1 teaspoon salt
  • 1/2 cup heavy cream
Preparation

Melt butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeño, Essence and salt; cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

Remove from the heat and serve hot.
 

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