6 ears fresh corn, cut from cob (about 2 1/2 c.; can use frozen cream-style corn)
1 tbsp. butter
1 c. onion, chopped
1/2 c. bell pepper, finely chopped
1/8 tsp. salt
1/8 tsp. ground red pepper
3 tbsp. sugar
1/2 c. evaporated milk

In a medium saucepan over medium heat, combine the corn, butter, bell pepper, salt and red pepper. Cook for 5 minutes, stirring constantly. Add the sugar and milk and cook for 16 minutes or until the corn is tender.