Remove corn from cob, cutting two-thirds of the way to the cob. Then scape the cob with the dull edge of a knife. You should have about 4 cups of the corn mixture, then set it aside. In a large saucepan over medium heat, cook the onion and green pepper in butter or margarine about 5 minutes or until vegetables are tender. Stir in the corn, tomato, salt, red pepper, and black pepper. Reduce heat to low. Cover and cook about 20 minutes or until corn is tender. Season to taste with salt. Makes 6 servings.
© 1998 Ann Johnson Donovan. All rights reserved. arsnova@worldnet.att.net
June 24, 1998.
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