8 med. ears fresh corn
1 med. onion, chopped (1/2 c.)
1/2 c. chopped green pepper
2 tbsp. butter
1 med. tomato, cut up
1/4 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. ground black pepper

Remove corn from cob, cutting two thirds of way to the cob. Then, scrape the cob with the dull edge of a knife. You should have about 4 cups corn mixture. Set aside.

In a 3 quart saucepan over medium heat cook onion and green pepper in butter about 5 minutes or until vegetables are tender.

Stir in 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.