You can substitute frozen corn-on-the-cob for the fresh corn, but the flavor won’t be quite as good.
Yield: 6 servings.
- 4 to 6 ears fresh corn
- 1/2 c. chopped sweet red pepper
- 1/2 c. heavy cream
- 2 tsp. sugar salt and pepper to taste
- 1 lb. yellow squash, trimmed and sliced
- Tabasco sauce, to taste
- 6 T. butter, in pats (or less, to taste)
- green onion (optional)
- additional sweet red pepper (optional)
Cut enough kernels off cobs to measure 2 c. In a medium saucepan, combine corn, red pepper, cream, sugar, salt, and pepper; simmer, covered, for 20 minutes. In another saucepan, cook squash, covered, in a small amount of salted water 15 to 20 minutes, or until soft. Drain, and puréé squash in blender or food processor. Add squash to corn mixture; cover, and simmer for 15 minutes more. (Recipe can be prepared ahead to this point.) Season with Tabasco sauce and additional salt and pepper. Stir in butter about 10 minutes before serving. Garnish with green onions and sweet red pepper, if desired.