1 1/2 doz. ears young tender corn (Texas corn if available)
1 lg. young spring chicken, disjointed
1 lg. onion, chopped fine
1 med. bell pepper, chopped fine
1 lg. tomato, cut up in small pieces
1 tsp. salt
1 tsp. sugar
2 tbsp. cooking oil
1 tsp. pepper

Cut corn off the cob, and scrape ears with back of knife to get milky pulp. In a heavy aluminum or iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and rest of ingredients to pot. Stir mixture often while cooking over low heat for 30 minutes. If mixture is too dry add a little milk. Will serve 4.