This really colorful dish is great with bar-b-que or roast. I buy corn on sale in late summer, cook in boiling water for 30 minutes, cool, de-cob, and freeze in quart Ziplocs.

4 tlspns. olive or canola oil 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* 1 tsp. sugar
2 banana peppers, chopped * seasoning to taste
3 jalapeño peppers, chopped*

Sauté onions, garlic, and peppers in oil in a medium sized Dutch oven until tender (about 10 minutes). Stir in corn, tomatoes, sugar, and seasoning. Cover and cook 20 minutes, stirring occasionally.

*You can cheat and use 2 cans Ro-Tel tomatoes if you want.