Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk.
Season the onions and bell peppers with the salt and cayenne. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and the corn, and cook, stirring occasionally, for about 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the milk, stir, and remove from heat.
Yield: 4 servings