6 ears of corn

1 tablespoon butter

2 tablespoons olive oil

1 clove garlic, minced fine

2 green onion, chopped

1 red bell pepper, julienned

1 green bell pepper, julienned

2/3 cup chicken broth

1 tablespoon fresh thyme, chopped

3 tablespoons fresh Italian parsley, chopped

1/2 cup sour cream or plain yogurt

1/3 cup grated asiago cheese

Salt and freshly ground pepper to taste

Cut kernels from corn and set aside. In a large skillet heat butter and oil, add garlic, green onions and peppers and sauté on medium heat for 3 to 4 minutes. Add corn and cook, stirring for 3 more minutes. Add chicken broth, thyme and parsley and cook covered 8 to 10 minutes, or until most of the liquid is absorbed. If corn isn’t tender add a little water and cook for a few more minutes. Add sour cream, cheese, salt and pepper and cook on very low heat, stirring often, until mixture becomes very thick. Serve with additional thyme and parsley sprinkled on top.