3 tbsp. butter
1 onion, chopped
1 green pepper, diced
Freshly ground pepper
4 c. fresh corn kernels, cut from the cob
1/2 c. grated cheese or crumbled, cooked bacon
1/4 c. water
1 tbsp. honey
1 tsp. salt
2 tbsp. chopped pimento

Melt butter in a medium skillet with cover. Saute onion and green pepper until tender. Add corn, water, honey, seasonings, and pimento. Cover and cook over low heat stirring several times until corn is tender-crisp. Serve hot with cheese or bacon. Serves 6.

HONEY HERB BUTTER:

Great spread on MN Grown Corn-on-the-cob. For 1 to 2 weeks, set aside in a covered jar, 1/2 cup fresh thyme and 1 cup mild honey. Strain the herbs from the honey. Whip the herbed honey with 2 cups butter and serve.