Gourmet Magazine August 1970
Husk 3 ears of corn and cut off the kernels. In a skillet, saute one small white onion, finely chopped, in two tablespoons of butter, until it is transparent.
Add one small green pepper, cut into small pieces, and cook the mixture, stirring occasionally until the pepper is tender. Add the corn to the pan and cook it for about 5 minutes or until it is tender.
Mix in 1/4 cup thinly slice pimiento, season the mixture with salt and freshly ground pepper to taste, and add a large lump of butter, softened.
Serves 2
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