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Sauteed Corn

From Our Kitchen


7-8 ears corn
3 Tbsp. butter or margarine
½ cup onion, chopped
½ cup chopped green pepper
½ cup peeled, seeded, chopped tomato
salt and pepper to taste


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.

Serves 4