Vegetable

Creamy Corn
Courtesy Rachael Ray 

• 4 ears corn on the cob (Scrape corn from cobs) 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

Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly sauté 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.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28804,00.html