6 ears fresh corn on the cob
2 tbsp butter
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
1 large ripe tomato, peeled & chopped
1 tsp. sugar
salt & pepper to taste
creole seasoning to taste
Remove corn husks & silk. Place cob on board & cut off kernels, a few rows at a time. Then lightly scrape cobs with knife to remove any remaining parts of kernels & "milk" attached to cob and add this to corn. You should have 4 to 4 1/2 cups. In a saute' pan heat oil over medium heat, add onion and bell pepper and saute 5 minutes. Add corn, tomato, sugar, a dash of salt, pepper and/or creole seasoning and cook 3 minutes stirring. Cover and cook over low heat stirring often for 20 minutes or until corn is tender to your taste. Add salt, pepper, and/or creole seasoning and adjust to taste. If desired, cook uncovered 2 or 3 minutes to evaporate excess liquid.
Note: Can be kept covered 2 days in refrigerator.