Maque Choux

• 2 tablespoons olive oil
• 1 1/2 cups fresh corn, scraped from cob (2 ears)
• 1/3 cup chopped yellow onion
• 1 tablespoon minced garlic
• Salt and freshly-ground black pepper
• 1/2 cup heavy cream
• 1/3 cup minced red bell peppers, for garnish
• 1/3 cup chopped green onions, for garnish

1. In a large skillet heat oil over high heat, add corn and cook, shaking and flipping skillet several times, about 1 minute.
2. Add onions and garlic and season to taste with salt and pepper.
3. Cook 1 to 2 minutes.
4. Pour in cream, bring to a boil, reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.
5. Pour into a warm dish for serving.
6. Garnish with peppers and onions.

olive oil, fresh corn, yellow onion, garlic, salt, heavy cream, red bell peppers, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/maque-choux-recipe.html (may not work)