3 ears corn
1 med. onion, chopped
1 clove garlic, chopped
2 tbsp. bacon fat, butter
3 med. tomatoes, chopped
3 med. zucchini, cut into 1/4 inch slices
1 tsp. salt
1 tsp. sugar
1/4 tsp. ground cumin
1/4 tsp. pepper

Cut corn from cobs (about 1 1/2 cups). Cook and stir onion and garlic in bacon fat in 10 inch skillet until onions is tender. Stir in corn and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 10 to 15 minutes. (6 servings.)

One can (about 16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.