1 Tbsp. Butter
1 Tbsp. Olive Oil
1 C. chopped Vidala onions (or other sweet onion)
5 C. Fresh or frozen corn
1 large red bell pepper, diced
1 tsp. salt (optional)
Dash of sugar
1/8 tsp. cayenne pepper
1 tsp. Dijon mustard (or any brown prepared mustard)
2/3 c. Half & Half (or plain yogurt)
2 Tbsp. fresh chopped chives for garnish

In a skillet or wok over medium heat, melt butter with olive oil. Add onions and saute for about 2 minutes, stirring constantly. Add corn, peppers, and sugar (+salt). Toss and cook (5-6 minutes – longer if you use frozen corn), stirring only occasionally so vegetables will “stick” a bit and brown nicely. Whisk together cayenne, mustard and Half&Half (or yogurt). Add to vegetables and cook, stirring constantly, until sauce has almost completely been absorbed (about 3 minutes). Serve immediately. This is a nice accompaniment to grilled chicken, and only needs about 10 minutes to cook.

I remembered this dish after getting Allen Morrill’s recipe for Cheesy Corn. We adapted it from a newspaper clipping, and find it works just as well without salt, substituting yogurt for Half&Half to make it a little more heart-healthy. I added the chives for color, because they grow right by the back step, and I like chives. I can make this while Bruce is putting the finishing touches on the grilled chicken. With a nice salad, you have a beautiful summer meal. As my late father-in-law, Byron, used to say, “It’s all in the presentation!”