1 1/2 tb Butter
1/4 c Onion,chopped
1/8 c Green bell pepper, chopped
1/8 c Red bell pepper, chopped
1/2 ts Fresh garlic, minced
1/2 ts Sugar
1 ts Cajun Spice (used our ckn)
1 lb Yellow corn frozen
(or fresh off cob)
1 ts Cayenne pepper
1 tb Water
15 oz Can cream corn
2 md Fresh tomatoes, chopped
1 ts Salt
In large sauce pot, melt butter over medium high heat. Saute onion,
green and red bell pepper and garlic until cooked, about 5 minutes.
Add spice mix sugar, cayenne and corn kernels to pan, stir to coat
kernels. Add water. Reduce heat to low and cook until cook becomes
tender about 15 minutes. Stir occasionally to make sure corn does
not stick to pan. Add cream corn, tomato and salt. Stir and bring
corn to a simmer. Cook for five minutes remove from heat. Serve
Signature dish of Kevin Bellton New Orleans School of Cooking
