1 cup yellow corn
2 cups Rotel tomatoes
1/4 cup chopped onions
1/4 cup chopped pimento
Garlic powder
1 cup white corn
1/4 cup Wesson oil
1/4 cup chopped celery
Salt and pepper
Pinch of sugar

Use fresh corn when possible. Canned or frozen corn may be used if necessary. Saute chopped onions and celery in oil until transparent. Add tomatoes and pimento. Cook 20 minutes. Add corn and season well with salt and black pepper. Continue cooking until corn becomes tender. Serves 6.