6 servings (serving size: about 3/4 cup)

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.

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.

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