4 cans corn, drained
8 Tbsp unsalted butter
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
1 large red bell pepper, finely chopped
3 ribs celery, finely chopped
3 large ripe tomatoes*, peeled, seeded and rougly chopped
2 tsp salt
1/2-1 tsp cayenne pepper
2 tsp freshly ground black pepper
4 Tbsp sugar
1 cup evaporated milk


Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes* and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn, sugar and evaporate milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more miniutes. Adjust seasonings to taste.

*Can also substitute ripe tomatoes with 2 cans of diced tomatoes (drained).


10 servings


Cooking Club