8 ears of fresh corn, shucked
3 tablespoons canola oil
Salt and freshly ground black pepper
1 large onion, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 tablespoon minced garlic
1 sprig fresh thyme
1 cup heavy cream
1/2 cup green onions, thinly sliced
2 tablespoons parsley, chopped
Shuck the corn. Remove the kernels and set them aside.
Cut the corn cobs in half, place them in a pot, and barely cover with cold water.
Bring the water to a boil, then reduce to a simmer to make a corn stock.
In a separate pot, heat the oil over medium-high heat and sauté the corn, onion, bell pepper and garlic.
Add the sprig of thyme, corn stock, half of the green onion, half of the parsley and the heavy cream, and reduce to a simmer.
Simmer until the liquid has reduced and slightly thickened.
Serve garnished with the remaining green onions and parsley.