Louisiana Maquechoux

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.