Sauteed Confetti Corn

(adapted from Southern Living)

Yield:  About 8 servings

Who doesn't love sweet corn, fresh from the farm?  Corn may just be my favorite vegetable, but after enjoying corn on the cob for weeks on end, I just had to find another way to cook fresh corn.  Southern Living came to the rescue!  I adapted the recipe slightly, omitting the bacon and using butter rather than bacon grease, reducing the cream cheese and half and half.... the result?  Five star yummy!  Sweet, creamy, a bit crisp, and delicious, this dish is the perfect accompaniment to many summer suppers.  This yummy dish can also be served year round by substituting frozen corn for the fresh corn.

INGREDIENTS:

·       3 Tablespoons unsalted butter

·       6 cups fresh sweet corn kernels (about 8 ears)

·        1 cup diced sweet onion

·        1/2 cup chopped red bell pepper

·        1/2 cup chopped green bell pepper

·        4 ounces cream cheese, cubed (I used low fat)

·        1/4 cup half-and-half

·        1 teaspoon sugar

·        1 teaspoon salt

·        1 teaspoon ground black pepper

DIRECTIONS:

1. Melt butter in a large skillet over medium heat.

2. Saute corn, onion, and peppers in butter in skillet over medium-high heat 8 to 10 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar and salt and pepper.