Corn and Tomatoes
2 tablespoons of unsalted butter
1/4 cup of chopped onion
1/4 cup of chopped green bell pepper
1 (15 ounce) can of whole kernel corn, drained
1/4 teaspoon of dried basil
Kosher salt and freshly cracked black pepper, to taste
1 large tomato, peeled and chopped
2 teaspoons of granulated sugar
Melt butter in a skillet and saute the onion and bell pepper until softened, about 5 minutes. Add the corn, cover and cook on low for 10 minutes. Stir in the tomato and sugar, cover and continue cooking another 5 minutes.
Can substitute 1 (10 ounce) packages of frozen corn and/or one (15 ounce) can of diced tomatoes, drained. I didn't peel my tomato, and while I did find a few curls of tomato skin it wasn't too troublesome for us.