Creamed Corn and Red Bell Pepper
3 cups fresh corn kernels (cut from about 2 large ears)
2-tablespoon olive oil
1 cup finely chopped red bell pepper
6 tablespoons heavy cream or half-and-half
In a heavy skillet cook the corn in the oil over
In a heavy skillet cook the corn in the oil over moderately high heat, stirring for 5 minutes.
Add the bell pepper, and cook the mixture, stirring, for 3 to 4 minute more, or until the vegetables are tender.
Add the cream and salt and pepper to taste and simmer the mixture until the cream is almost evaporated.