12 ears fresh corn
2 tablespoons vegetable oil
1 tablespoon butter
1 large onion, chopped fine
1 medium sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup milk
Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15 minutes, or until the corn is tender. Lower the heat if the mixture begins to stick. Add the milk, stir, and remove from heat.
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