This recipe is surprisingly delicious given how easy it is! I used frozen corn and worried the overall product would suffer, but it was scrumptious. I bought Emeril's Essence to use, but if you can't find it or don't want to bother, the recipe for the Essence can be found here. Enjoy — and don't forget to be where you are.
In a large skillet over medium-high heat, melt the butter. Add the corn, onions, peppers, jalapeño, Emeril's Essence, and salt. Cook until the corn is soft, stirring regularly, about 10 minutes.
Add the cream and cook for an additional 2 minutes. Serve while hot.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2017/06/05/corn-maque-choux/