I use fresh corn on the cob; cook in boiling water or wrap in foil and broil in the oven for 30 minutes. Cool, de-cob, and freeze in quart Ziplocs.

1/2 cup vegetable broth 4 large tomatoes, chopped*
2 medium yellow onions, chopped ​4 cups fresh corn kernels
4 cloves garlic, chopped​ (about 8 ears)​
1 bell pepper, chopped*. No-Salt herb seasoning to taste
2 banana peppers, chopped*
3 jalapeño peppers, chopped*

Sauté onions, garlic, and peppers in broth over high heat in a medium sized Dutch oven until tender (5-7 minutes). Stir in corn, tomatoes, and seasoning. Cover and cook 20 minutes, stirring occasionally and adding more broth if needed.

*You can cheat and replace tomatoes and peppers with 2 cans Ro-Tel tomatoes if you want.