12 ears tender fresh corn
	4  tablespoons margarine
	1  onion, chopped
	1  bell pepper, chopped
	1  clove garlic, minced
	1  tomato, diced 
	Creole Seasoning
	1  cup milk
	In a large bowl, cut corn off cob and scrape cobs to get all the 
	juice; set aside.  Heat margarine in a Dutch oven; add onion, bell 
	pepper, and garlic.  Sauté until tender.  Add corn, tomato, 
	and Creole Seasoning.  Cook mixture over medium heat for 1 hour, 
	stirring often.  Add a little milk from time to time to keep mixture 
	Yields 12 servings as a side dish.

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