Maque Choux (Creamed Corn)

4 ears of fresh corn, cut off the cob
2 Tbsp. butter
½ medium sweet onion, chopped
½ red pepper, chopped
1 cup half & half
1 tsp. fresh thyme
½ tsp. Frank’s Hot Sauce
1 chopped scallion
1 Tbsp. freshly chopped basil
2 Tbsp. freshly chopped parsley
Salt & pepper

In a medium skillet, melt butter. Sauté onion and pepper for 3-4 minutes. Add the corn and continue to cook for 3 minutes. Pour in half and half, fresh thyme and Frank’s Hot Sauce. Cook until sauce thickens, stirring often—about 6 minutes. Stir in chopped scallion, basil and parsley. Season to taste with salt and pepper.