Creamy Stovetop Corn

• 2 tablespoons butter
• 1 small red onion, diced, about 1/2 cup
• 1 large red bell pepper, diced, about 3/4 cup
• Salt and pepper
• Cayenne or finely minced red jalapeno, optional
• Kernels from 6 ears corn, about 3 cups
• 2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips
• 2 scallions, thinly sliced
• 1/2 cup creme fraiche
• 1 or 2 limes, cut in half.

1. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeno, if using.
2. 2. Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.
3. 3. Stir in the scallions, then the creme fraiche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

butter, red onion, red bell pepper, salt, cayenne, kernels, poblano chiles, scallions, crueme fraueeche

Taken from www.epicurious.com/recipes/member/views/creamy-stovetop-corn-52472601 (may not work)