Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil 1 large onion , diced 1 large red pepper , diced 1 can(s) (14 1/2 ounces) chopped tomatoes in juice , drained 5 cup(s) fresh corn kernels cut from cob , about 8 ears corn 1 1/2 teaspoon(s) salt 1/2 teaspoon(s) sugar 1/4 teaspoon(s) (pinch) ground red pepper , (cayenne) 1/4 cup(s) half-and-half or light cream chopped fresh parsley , for garnish

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, heat vegetable oil until hot over medium-high heat. Add diced onion and red pepper; cook, stirring occasionally, until vegetables are tender and well browned, about 15 minutes. Add drained tomatoes, corn, salt, sugar, and ground red pepper to onion mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in half-and-half; heat through. Garnish with chopped parsley if you like.


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