Corn Maquechoux

1 tablespoon butter
1 cup chopped yellow or red bell peppers (or a combination)
1/2 cup finely chopped onion
2 minced garlic cloves
3 cups frozen corn kernels
1 cup 1% milk
1/4 cup chopped fresh parsley
14 cup chopped green onions
1/4 tesapoon dried thyme
1/8 teaspoon sugar
salt, black pepper, and hot sauce to taste


Melt butter in a large suacepan over medium heat. Add bell peppers, onion and garlic and cook five minutes until vegetables are tender, stirring occastionally.
Add corn, milk, parsley, green onions, thyme, and red pepper. Reduce heat and simmer 15 minutes until milk is mostly absorbed.
Add sugar. Add salt, pepper, and hot sauce to taste.
from Cooking Light