7 to 8 ears corn
3 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup peeled, seeded, chopped tomato
Salt and pepper to taste

Corn off the cob is just as delicious, and a lot less messy to eat, as corn on the cob.

Cut the kernels off the cobs with a sharp knife. You should have approximately 4 cups.

Melt the butter in a large frying pan over medium heat. Add the onion and pepper and cook until soft but not brown. Add the corn kernels and cook for 3 to 4 minutes. Stir in the tomato and cook for I or 2 minutes longer or until the tomato is hot. Serve immediately.