Serves: 6-8
Prep.Time: 30 minutes
1 tablespoon Vegetable Oil
1 large Onion -- diced
1 large Red Bell Pepper -- diced
1 can Diced Tomatoes (14-1/2 oz) in Juice -- drained
5 cups fresh Corn Kernels cut from cob (8 ears)
1 1/2 teaspoons Salt
1/2 teaspoon Sugar
1/8 teaspoon Cayenne
1/4 cup Half and half
Chopped Fresh Parsley for garnish
In a 12-inch skillet, heat oil over medium heat until hot. Add onion and red pepper; cook and stir until tender, 10-12 minutes. Add tomatoes, corn, salt, sugar and cayenne; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in half-and-half; heat through but do not boil. Spoon into serving bowl; garnish with parsley if desired.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved