Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

Remove from the heat and serve hot.

Emeris Creole Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup