Spicy Fried Corn, Vidalias, And Red Peppers

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 cup chopped Vidalia onions
• 5 cups fresh corn kernels (scraped well from about 8 ears of corn)
• 1 large red bell pepper, cut into 1/4-inch dice
• Several dashes granulated sugar (see note)
• 1 teaspoon salt
• Scant 1/8 teaspoon ground red (cayenne) pepper
• 1 teaspoon Dijon country-style mustard with seeds
• 2/3 cup half-and-half
• 2 tablespoons chopped chives

1. Heat butter and olive oil in large, heavy skillet (cast-iron works well) over medium-high heat. Add onions; cook, stirring, for 2 minutes. Add corn, red bell pepper, sugar and salt; saute until vegetables have browned lightly, 5 to 6 minutes. Stir mixture only occasionally so that vegetables will stick to bottom of pan and brown.
2. In mixing bowl, whisk together ground red pepper, mustard and half-and-half; add to vegetables in pan. Cook, stirring constantly, until half-and-half has been almost entirely absorbed, about 3 minutes. Taste; add more salt and sugar if needed.
3. Corn mixture can be prepared 1 hour ahead. Cover loosely with lid or with foil and leave at cool room temperature. Reheat, stirring.
4. To serve: Mound corn mixture in serving bowl. Sprinkle with chives.

unsalted butter, olive oil, vidalia onions, corn kernels, red bell pepper, sugar, salt, ground red, countrystyle, chives

Taken from www.epicurious.com/recipes/member/views/spicy-fried-corn-vidalias-and-red-peppers-1244279 (may not work)