Title: Maque choux
      Yield: 4 Servings
 
      2 tb Olive oil
  1 1/2 c  Fresh corn, scraped from cob
           (2 ears)
    1/3 c  Chopped yellow onion
      1 tb Minced garlic
           Salt and freshly-ground
           Black pepper
    1/2 c  Heavy cream
    1/3 c  Minced red bell peppers, for
           Garnish
    1/3 c  Chopped green onions, for
           Garnish
 
  In a large skillet heat oil over high heat, add corn and cook,
  shaking and flipping skillet several times, about 1 minute. Add
  onions and garlic and season to taste with salt and pepper. Cook 1 to
  2 minutes. Pour in cream, bring to a boil, reduce heat and simmer
  until cream reduces and thickens slightly, about 5 minutes more. Pour
  into a warm dish for serving. Garnish with peppers and onions.
  
  Yield: About 1 1/2 cups