|Ears of sweet corn||5 Medium|
|Green pepper||1 Small, halved, seeded and chopped|
|Onion||1 Small, chopped|
1. Husk corn and remove silks; cut kernels from the cobs. (You should have about 3 cups.)
2. Saute green pepper and onion in butter or margarine until soft in a large skillet. Stir in corn, salt and pepper; cover.
3. Cook slowly, stirring once or twice, 10 minutes, or until corn is tender.