2 bags frozen corn
4 Tbsp. butter
Jarred roasted red peppers (diced)
1 can evaporated milk
1 Tbsp. cornstarch
Salt to taste
Sugar to taste
In a preheated skillet, add corn and butter and allow to warm through. Once warmed, add diced roasted red peppers with half of the evaporated milk along with salt and sugar. Allow to come to a simmer. Meanwhile, in a small bowl whisk the cornstarch into the other half of the evaporated milk add to the corn mixture and allow to come to a simmer. Cook until thickened.