"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Combine all ingredients thoroughly and store in an airtight container.
Melt butter in a large skillet over medium-high heat. Add corn, onion, bell pepper, jalapeno, Emeril's Essence, and salt and cook, stirring occasionally, until soft (about 12 minutes). Add half-and-half and cook for an additional 2 minutes. Serve immediately.
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