It's hard to make fresh sweet corn taste better, but a splash of half-and-half does it by adding a nutty flavor. Milk would curdle here, but cream won't. Make sure to get all the pulp and milky juice when you cut the corn from the cob.
1 teaspoon butter or stick margarine
6 cups fresh corn kernels (about 5 ears)
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Heat butter in a large nonstick skillet over medium-high heat. Add corn, onions, and bell pepper; cook 10 minutes or until lightly browned, stirring frequently. Stir in half-and-half, salt, and black pepper; cook 2 minutes.