3 cans corn
1 stick butter
1/2 c. finely chopped onions
2 pieces garlic, chopped finely
1/2 c. chopped bell pepper
1/2 c. shallots, chopped
1 tsp. chili powder
3 tbsp. ground cumin
1/4 tsp. salt
1 tbsp. sliced jalapeno peppers (opt.)

In a medium sized saucepan, melt butter. Add onions, garlic and bell pepper. Cover and simmer over medium heat until onions are translucent, stirring occasionally. Add corn, chili powder, cumin, shallots, salt and jalapenos. Simmer approximately 30 minutes on low heat.