1 pint-Heavy Cream
¼ cups-Diced Yellow Onions
4 1/2 cups-Cooked White Corn Kernels
1 Fresh Habanero Chile
1 Tablespoon Butter

Procedure:

Cook the corn in its husks in a 350 degree oven until soft. Cut the kernels from the cob.

Place cream and whole habanero in a saucepan and reduce on low heat by half the volume.

Once reduced, strain the cream. Keep warm.

In a separate pan, sauté onion in butter until soft but not colored, add corn and heat through. Add cream and heat until bubbly.  Season with salt and pepper.

Yield – 6 portions