Thai-Ish Creamed Corn

• 3 cups corn off the cob (I used three cobs)
• 1/2 cup red bell pepper - small dice
• 1/2 cup yellow onion - small dice
• 2 tablespoons butter
• 1-3 serrano peppers - seeded, de-veined and minced
• 1 13.5 ounces can coconut milk
• 2-3 teaspoons fish sauce
• 4 - 8 mint leaves
• 6-10 basil leaves
• 1-2 limes

1. Melt the butter in a large-ish saucepan over medium heat. Add in the onions and cook them until they are just clear. Add in the red bell pepper and cook for 2-3 minutes, then the corn and cook for 2-3 minutes. Now for the first decision re: serranos. If you don't tolerate spice, leave them out. Like it a little spicy? Add one. I added two. If you want it very spicy add three or four, but don't come crying to me in the morning :-)
2. Now add the coconut milk and bring it to a simmer. Start adding fish sauce 1 teaspoon at a time, tasting after each addition. I found 2 1/2 to suit my taste, but you might like more or less. This is also going to reduce down a bit so bear that in mind.
3. Simmer the mixture until the coconut had reduced a bit and the corn is tender/crisp, not mushy. This took me around 20 minutes. Now add in minced mint and basil leaves, and lime juice. Add the lime juice a half lime's worth at a time and taste after each addition. Do the same with the herbs - chop them and add them a pinch at a time. Stop when the flavor is to your liking.
4. That's it! Eat up!

corn, red bell pepper, yellow onion, butter, serrano peppers, coconut milk, fish sauce, mint, basil, limes

Taken from food52.com/recipes/28563-thai-ish-creamed-corn (may not work)