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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Found this in one of my many food magazines. Ingredients:
12 ears fresh corn |
2 tablespoons vegetable oil |
1 tablespoon butter |
2 large tomatoes, peeled and chopped |
1 large onion, chopped |
1 medium green pepper, chopped |
1 garlic clove, minced |
1 tablespoon sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon hot sauce |
Directions:
1. Cut off the tips of corn kernals into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside. Combine the oil and butter in a large skillet, heat until butter melts. Add corn, chopped tomato and remaining ingredients and cook, stirring constantly, 5 minutes. Cover and reduce heat, simmer 20 minutes, stirring often.
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