When I set out to make this, I unfortunately couldn't use my "holy trinity" in this dish (onions, bell peppers, and celery) because I used all my pepper in the Tex Mex Sweet Potato Salad I made the day before. Whoops! I doubled the celery, and didn't really miss it, but it would have added a nice sweetness to the dish. I included it in here for you guys, but if you don't have any pepper, you can double the celery, I promise.
3 ears of corn, kernels cut off
2 tablespoons butter
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 parsley
2 green onions, sliced
1/4 teaspoon cayenne pepper
salt and pepper to taste
Melt the butter in a large pan over medium heat.
Add the onion, celery and bell pepper, and saute until tender, about 10 minutes.
Add the corn, tomatoes, cream, and parsley and simmer until the sauce thickens, about 10 minutes.
Use an immersion blender to puree 1/4 of the corn mixture.
Mix in the green onions, season with salt, pepper and cayenne to taste.
Recipe adapted from Closet Cooking