5 med. size ears corn
1 sm. green pepper, halved, seeded, and chopped
1 sm. onion, chopped (1/4 c.)
3 tbsp. butter
1 tsp. salt
Dash of pepper

Husk corn and remove silks; cut kernels from the cobs (about 3 cups). Saute green pepper and onion in butter until soft in a large skillet. Stir in corn, salt, and pepper; cover. Cook slowly, stirring once or twice, 10 minutes or until corn is tender.