Butter Stewed Corn and Peppers

Serves 8

6 Ears of corn, cleaned, shucked and removed from the cob
½ stick of butter
1 cup of water, milk or stock
pinch of sugar
salt and black pepper

2 cloves garlic minced
1 jalepeno minced, seeds removed
1 red bell pepper ¼ inch dice
1 green bell pepper ¼ inch dice
Toasted pecans

1. Add the butter and the corn to a heavy-bottomed pot and stew over medium heat without color for 5 minutes.
2. Add the milk, water or stock, salt, pepper and sugar to taste and continue to cook slowly until the corn is tender.
3. In a sauté pan heat 1-tablespoon of butter, add the garlic and cook until the aroma is released.
4. Add the jalepenos and the diced bell peppers. Sauté until cooked but crisp. Season with salt and pepper.

To Assemble:
Combine the corn and pepper mixtures, adjust the seasoning. Place in a serving bowl and sprinkle with toasted pecans.