Habanero Cream Corn

Ingredients:

• 1 Pint Heavy Cream
• 1/4 Cup Diced Yellow Onion
• 4 1/2 Cups Cooked White Corn Kernals
• 1 Fresh Habanero Chile cut in half
• 1 Tablespoon Butter

Directions:

• Cook the corn in its husk 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 seperate pan, saute onion in butter until soft but not colored, add corn and heat through.  Add cream and heat until bubbly.  Season with salt and pepper.
• Yields 6 portions