INGREDIENTS

¼ Pound of butter (1 stick)
6 Ears of fresh corn, cut off cob
2 Large onions, chopped
2 Medium tomatoes, diced
2 Cloves of garlic, diced fine
½ Cup milk
1 Bell Pepper, chopped Salt, black and red pepper to taste

INSTRUCTIONS

Sauté onions, garlic and bell pepper in heavy bottomed pot with butter for 6 minutes or until mixture starts to soften. Next add the corn that has been cut off of the cob along with its milk (its own juices). Stir to mix all ingredients and cook on medium heat for about 10 minutes then add tomatoes, milk and seasoning to taste. Simmer or about 1 hour covered on low heat. Stir occasionally and if mixture becomes dry add a little water. When finished cooking check seasoning; add black pepper if not spicy enough.

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