If using fresh corn, husk and remove silk; cut enough kernels from ears to measure 1 1/2 cups.
Cook and stir all ingredients over medium heat until butter is melted.
Cover; cook over low heat 15 minutes or until corn is tender.
With canned corn: Use 1 can (12 ounces) vacuum-packed whole kernel corn with peppers, drained; decrease butter to 1 tablespoon and omit green pepper.
Cook and stir all ingredients except corn over medium heat until sesame seed is toasted.
Stir in corn; heat through and serve.