12 ears of sweet corn, shucked
1 onion, chopped
1 bell pepper, chopped
2 tomatoes, chopped
1 stick of butter
1 tablespoon of salt
Black pepper and cayenne to taste
- Cut the corn off the cob, reserving the juices.
- In a large sauté pan over medium heat, sauté the onion, bell pepper, and tomato in the butter until tender.
- Add the corn and corn liquid to the mixture and cook for 10 minutes. Add salt, pepper, and cayenne to taste. Continue to cook until corn is tender (about 10−20 minutes).
- from Cedric Watson