Thai-ish Creamed Corn

Ingredients

• 3 cups corn off the cob (I used three cobs)
  
• 1/2 cup red bell pepper - small dice
  
• 1/2 cup yellow onion - small dice
  
• 2 tablespoons butter
  
• 1-3 serrano peppers - seeded, de-veined and minced
  
• 1 13.5 ounces can coconut milk
  
• 2-3 teaspoons fish sauce
  
• 4 - 8 mint leaves
  
• 6-10 basil leaves
  
• 1-2 limes
  

Directions

1. Melt the butter in a large-ish saucepan over medium heat. Add in the onions and cook them until they are just clear. Add in the red bell pepper and cook for 2-3 minutes, then the corn and cook for 2-3 minutes. Now for the first decision re: serranos. If you don't tolerate spice, leave them out. Like it a little spicy? Add one. I added two. If you want it very spicy add three or four, but don't come crying to me in the morning :-)
2. Now add the coconut milk and bring it to a simmer. Start adding fish sauce 1 teaspoon at a time, tasting after each addition. I found 2 1/2 to suit my taste, but you might like more or less. This is also going to reduce down a bit so bear that in mind.
3. Simmer the mixture until the coconut had reduced a bit and the corn is tender/crisp, not mushy. This took me around 20 minutes. Now add in minced mint and basil leaves, and lime juice. Add the lime juice a half lime's worth at a time and taste after each addition. Do the same with the herbs - chop them and add them a pinch at a time. Stop when the flavor is to your liking.
4. That's it! Eat up!