Melt the butter in large sauté pan over medium heat. Add the tasso and cook, stirring, for 1 minute. Add the onion and bell pepper, season with salt and cayenne, and cook, stirring, until the vegetables are soft, about 2 minutes. Add the corn, season with salt, and cayenne, and cook, stirring occasionally, for about 6 minutes. Add the garlic and tomatoes, season with salt and cayenne, and cook, stirring occasionally, until the corn is tender, 8 to 10 minutes. Add the milk, stir, and remove from the heat. Serve warm.
Yield: 4 servings