Curried Corn And Sweet Peppers

• 8 or more ears fresh corn on the cob, or 4 1/2 cups frozen whole corn kernels
• 6 tablespoons unsalted butter
• 1/2 cup diced sweet yellow pepper
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green pepper
• 2 teaspoons curry powder
• Salt and freshly ground pepper to taste
• 1/2 cup heavy cream

1. If using fresh corn, shuck the ears and discard the husks and corn silk.
2. Bring enough water to a boil to cover the corn cobs when they are added.
3. Drop the corn into the water.
4. When the water returns to a boil, cover and remove from the heat.
5. Let stand five minutes and no longer.
6. Drain the corn and let cool.
7. Cut and scrape the corn from the cobs.
8. There should be about four and one-half cups.
9. Heat four tablespoons of the butter in a skillet and add the yellow, red and green peppers.
10. Cook, stirring, about one minute.
11. Sprinkle with the curry powder and cook, stirring, about 30 seconds.
12. Add the corn (if using frozen corn, it should also be added now) and the salt and pepper to taste.
13. Stir in the remaining two tablespoons of butter and the cream.
14. Bring to a simmer, stirring.
15. Serve hot.

corn, unsalted butter, sweet yellow pepper, sweet red pepper, green pepper, curry powder, salt, heavy cream

Taken from cooking.nytimes.com/recipes/11088 (may not work)