4-8 tbsp. oil
1 lg. onion, minced
1 sm. ripe tomatoes, cubed
6 ears fresh corn
Salt, black pepper & red pepper

Cut corn off cob and scrape cob with spoon to get the milky part off. Heat oil in large cast iron pot or skillet. Add onion; cook over medium heat until transparent. Add tomatoes and bell pepper. Add corn, salt and lots of pepper. Reduce heat to medium low, and cook for about 15 to 20 minutes, stirring constantly. This takes awhile to cook, but is worth the effort.