4 2Tunsalted butter 4cfresh corn (6 ears) 1cchopped onion 0.5cchopped red or green bell peppers 1Tminced jalapeno pepper 1tsalt 0.5cheavy cream Melt the butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes. Remove from the heat and serve hot.