|Fresh ears of corn||8|
|Cooking oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Tomato||1 Large, peeled and diced (2/3 Cup)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Teaspoon|
Make a shallow cut across top of each row of corn kernels.
Cut corn off cob.
Scrape cob to remove corn liquid (should have about 4 cups).
In 1 1/2 quart casserole, combine oil and onion.
Cook, covered, at HIGH for 2 minutes, stirring once.
Add com, tomato, green pepper, sugar, salt, and dash pepper.
Cook, covered, at HIGH for 10 minutes or till hot.