(serves 6)

8 ears of corn, husks and silk removed
Olive oil for rubbing the corn, salt & cracked pepper for seasoning

4 T butter

1 large sweet red pepper, diced small
1 small yellow onion, diced small
2 large jalapeños, seeded and diced small

1 T dried thyme
2 C heavy cream

Zest from one small lemon
1/3 C chopped scallions

Rub corn with some olive oil. Sprinkle salt and cracked pepper all over each ear. Place ears on a foiled lined baking sheet. Place corn into a 425 degree preheated oven. Bake for 20 minutes. Remove from oven. Using tongs, rotate each ear for even roasting. Place back into the oven for an additional 20 minutes of roasting. There should be some brownish colored kernels…not all, but some. Allow corn to cool. Once you can handle the corn, use a knife and cut the kernels from the cob.

In a preheated sauté pan, place butter. Once butter has melted, add onions, jalapeños and red pepper. Add a spritz of salt and cracked pepper. Sauté until onions become translucent and vegetables soften. Add thyme and stir well. Add corn and cream. Bring mixture to a boil. Lower to a medium heat and reduce the cream by half. You are looking for big bubbles and a thickening of the corn mix.

Remove from heat and adjust seasoning with salt and cracked pepper, if needed. Add lemon zest and scallions. Serve.