Heat butter in a large nonstick skillet over medium-high heat. Add corn, onions, and bell pepper; cook 10 minutes or until lightly browned, stirring frequently. Stir in half-and-half, salt, and black pepper; cook 2 minutes.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 6
1 teaspoon butter or stick margarine
6 cups fresh corn kernels (about 5 ears)
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon black pepper
Health info:
Calories: 170
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