4 ears of corn, cut from cob 1 red bell pepper, seeded and diced 1 Tablespoon unsalted butter 1/4 cup chopped shallots 1 cup half and half, heated 1 Tablespoon chopped parsley Salt and fresh ground pepper
In a medium saucepan, melt butter over medium heat. Add shallots and cook until softened. Add corn and red pepper and mix and cook for 1 more minute. Add half and half and reduce heat to simmer. Cook until liquid has reduced by half, about 10 minutes. Stir in parsley and season to taste with salt and pepper. Serve immediately.
This is a contemporary version of creamed corn. If you dont think you like creamed corn, this recipe will change your mind.