from Mama Redell of Vermilionville, Louisiana
4 to 5 c. whole kernel corn, drained
1 c. to 1 1⁄2 c. sugar
3⁄4 c. margarine or butter
1 c. trinity (onions, bell pepper, celery)
1 c. stewed tomatoes with green chilies
2 – 3 c. cream style corn
1. Brown whole kernel corn with margarine and sugar and sauté until corn is caramelized/brown.
2. Add stewed tomatoes and onions, bell pepper, celery. Cook 5 to 7 minuts, until vegetables are tender.
3. Add cream style corn, stir and serve.