Ingredients
| 8 | ears sweet corn |
| 2 | tablespoons butter |
| 3 | tablespoons red pepper, diced |
| 1/3 | cup heavy cream |
| 1 | tablespoon fresh parsley, chopped |
| salt |
Instructions
Husk corn and remove silks. With a sharp knife, cut the kernels from the cob. Add butter to a large sauté pan then add corn and pepper, stirring for several minutes. Add cream and cook for 3 minutes over high heat. Stir in parsley and
season with salt.
