12 ears fresh corn
1.5 sticks of butter (the original recipe I use calls for a full 2 sticks, but I think that's overkill)
1.5 cups chopped yellow onion
1 cup chopped green bell pepper
2 large ripe tomatoes, chopped (the recipe says to peel--I never bother) OR .5 cups canned whole tomatoes, mashed with their can juice
.5 cup water
Salt and cayenne to taste (I use MAYBE an eighth of a teaspoon of cayenne--but I'm pretty wimpy) Instructions
1) Cut the corn from the cob (using, of course, my patented no-flying-corn-kernels method--not really on the patented part). Scrape the cobs with the blunt edge of the knife to remove the "milk." Set aside.
2) Heat the butter in a large, heavy pot over medium heat. Add onions and bell pepper. Cook, stirring, until golden and soft, about 10 minutes.
3) Add corn, tomatoes, and water. Cover and simmer over medium-low heat for 15 minutes.