@PAM that is semi cream corn without all the cream.
I sauteed frozen corn in ghee on high heat until hot and all the liquid is gone. Lower heat to medium, add onion, red bell peppers and jalapenos. Season with salt and a touch of chipotle powder, squeeze of lemon juice. Stir that mess around until the onion and peppers soften, then add a dub of creme fraiche and a little heavy cream. Cook that until satisfied with the creaminess.
It should not swim in cream, cook it down until the corn is nicely coated and held together.
I keep a squeeze bottle of lemon and olive oil dressing (one part lemon juice, 3 parts good extra virgin olive oil, a pinch of salt and a little mustard to emulsify), squeeze that to finish when plated.
