Stewed Tomatoes With Corn, Mexican Style Recipe 2 ingredients

• 3 tomatoes
• 1 cup of fresh boiled corn, cut from the cob
• 1 tablespoonful of butter
• ½ sweet pepper
• 1 tablespoonful of butter
• ½ teaspoonful of salt

To prepare this Stewed Tomatoes With Corn, Mexican Style Recipe 2, first peel the tomatoes and cut in quarters, discarding the seeds. Melt the butter in a frying pan; add the pepper, chopped fine, and let cook without browning. Add the tomato and salt and let cook until very hot throughout, add the corn, the last tablespoonful of butter and more salt if needed.