Ingredients
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1 tablespoon vegetable oil
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1 large onion, chopped
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1 large red pepper, chopped
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5 cups corn kernels (cut from about 8 ears) or 2 (16 ounce) packages frozen corn
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1 (14 1/2 ounce) can diced tomatoes, drained
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1 1/2 teaspoons salt
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1/2 teaspoon sugar
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1 pinch cayenne pepper (use up to 1/4 tsp)
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1/4 cup half-and-half
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fresh ground black pepper, to taste
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fresh parsley, chopped
Instructions
- Heat oil in a medium-size non-stick skillet.
- Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
- Add corn, tomatoes, salt, sugar and cayenne pepper.
- Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
- Check and stir occasionally.
- It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
- When corn is done, stir in half and half and cook until it is hot.
- Garnish by sprinkling with freshly ground black pepper and chopped parsley.