Maque choux

by Alfred Solti
8 ears of corn (or 2 x 420 gm tins of corn kernels)
1 teaspoon unsalted butter
1 teaspoon vegetable oil
½ brown onion finely chopped
½ green capsicum finely chopped
½ teaspoon white pepper
½ teaspoon cayenne pepper
250gm chopped tomatoes
Salt to taste
1½ tablespoons whipping cream
Cut kernels from the corn cobs (if using). In a frying pan, heat oil and butter and cook onions and capsicum until softened.
Add corn and peppers, cooking until corn starts to stick to the pan, about five to seven minutes.
Add tomatoes, salt and cream. Cook until thick, about eight to ten minutes.
Serve hot as a side for the jambalaya.