A creamy corn dish from southern Louisiana.

Ingredients

• 3 ears of corn
• 2 tablespoons butter or oil or bacon grease
• 1/2 cup onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup bell pepper, finely diced
• 1 cup tomato, finely diced
• 1/2 cup heavy cream
• 1 teaspoon thyme
• 2 green onions, sliced
• 1/4 teaspoon cayenne pepper or to taste
• salt and pepper to taste

Directions

1. Cut the corn kernels from the cob but only cut into them about 2/3 of the way and set aside.
2. Scrape the remaining 1/3 of the corn kernels off in a large bowl and set aside.
3. Melt the butter in a pan over medium heat.
4. Add the onion, celery and bell pepper and saute until tender, about 10-15 minutes.
5. Add the corn, tomatoes, cream and thyme and simmer until the sauce thickens, about 10-15 minutes.
6. Use an immersion blender to puree 1/4 of the corn mixture.
7. Mix in the green onions, season with salt, pepper and cayenne to taste.