2 Tbsp margarine 2 red peppers
finely chopped 2 green peppers
finely chopped 1 large serrano pepper 7 to 8 medium sized ears of corn
slice kernels off cob 1/2 bunch tarragon leaves
chopped 1 large white onion
finely chopped 1 tsp black pepper salt to taste 1 1/2 Tbsp sugar 1 qt. 1% milk 1 qt. water
Melt margarine in medium saucepan. Add onion and cook 3 minutes. Add red, green, and serrano peppers and cook 3 more minutes. Add corn and cook 10 minutes then add tarragon leaves, black pepper, salt, sugar, milk, and water. Bring to a boil. Serve hot. For additional zest a sprinkling of fresh grated carrots or fresh grated Parmesan cheese may be added.