Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped Vidalia onions
5 cups fresh corn kernels (scraped well from about 8 ears of corn)
1 large red bell pepper, cut into 1/4-inch dice
Several dashes granulated sugar (see note)
1 teaspoon salt
Scant 1/8 teaspoon ground red (cayenne) pepper
1 teaspoon Dijon country-style mustard with seeds
2/3 cup half-and-half
2 tablespoons chopped chives
Preparation
Heat butter and olive oil in large, heavy skillet (cast-iron works well) over medium-high heat. Add onions; cook, stirring, for 2 minutes. Add corn, red bell pepper, sugar and salt; saute until vegetables have browned lightly, 5 to 6 minutes. Stir mixture only occasionally so that vegetables will stick to bottom of pan and brown.
In mixing bowl, whisk together ground red pepper, mustard and half-and-half; add to vegetables in pan. Cook, stirring constantly, until half-and-half has been almost entirely absorbed, about 3 minutes. Taste; add more salt and sugar if needed.
Corn mixture can be prepared 1 hour ahead. Cover loosely with lid or with foil and leave at cool room temperature. Reheat, stirring.
To serve: Mound corn mixture in serving bowl. Sprinkle with chives.
