2 cups fresh corn, peeled and shucked from the cob
1/4 stick butter
2 tablespoons canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 large tomatoes, peeled, seeded and chopped into bite-sized pieces
Hot sauce to taste
Heat the butter and oil in a large, heavy pot or skillet. Bring to medium heat. Add the onions, bell pepper and tomatoes. Cook, stirring constantly until the vegetables are soft, five to six minutes. Add the corn and stir to mix.
Cover and simmer for 15 minutes, stirring occasionally. Season the mixture with a bit of salt and pepper. Reduce the heat to medium-low. Cook, stirring occasionally, until the corn is tender and the mixture is creamy, approximately 10 to 15 minutes. Add 1/2 teaspoon hot sauce and mix well.
Serve in individual dishes and allow people to add additional hot sauce if desired.