6 ears fresh corn on cob
2 tbsp. butter or vegetable oil (divided)
1 c. red bell pepper, finely chopped
1 tsp. curry powder
Salt, freshly ground pepper to taste
2 tbsp. half & half (or milk)

Bring enough water to a boil to cover the shucked ears of corn when they are added. Add the corn and when the water returns to a boil, cover the pan closely. Remove the pan from the heat or turn off the heat. Allow to stand for 5 minutes. Drain and allow the corn to cool. Cut and scrape the corn off the cobs. There should be about 1 cup; set aside. Heat 1 tablespoon of the butter in a skillet. Add the peppers. Cook, stirring for 1 minute. Sprinkle with the curry powder and continue cooking, stirring, for about 30 seconds. Add the corn, salt, and pepper. Stir in the rest of the butter and the half & half. Bring liquid to a boil, stirring, and serve hot.

One day Crag Claiborne came to Macy's in Wilmington to demonstrate. He made this simple corn dish that was very good. I also learned how to cook corn on the cob. Try his method and you won't over cook it. I also used milk instead of the half and half, and it was just as good. Also you can use a jar of roasted peppers instead of the fresh bell peppers, only cook the corn and peppers in the pan at the same time.