6 oz. hot sausage, cubed
3 tbsp butter
1 tbsp oil
1 cup minced onion
1/3 cup diced red bell pepper
1/4 tsp cayenne
Kernels from 7 ears of corn
1/2 cup chicken broth
Salt & pepper to taste

Brown sausage in a large skillet. Remove from pan and set aside. In the same skillet with sausage grease, heat 2 tbsp butter and oil over medium heat. Add onion, pepper and cayenne and saute until softened. Add corn to the skillet and cook and stir for 3 min. Add broth, increase heat to high and boil until broth has evaporated. Stir in remaining 1 tbsp butter. Season to taste with salt and pepper. Makes four large servings