Ethné de Vienne’s Tex-Mex Cream-Style Corn

Ingredients

• • 4 cups (1 litre) fresh or frozen and thawed corn kernels
  • 1/2 cup (125 ml) 15% cooking cream or milk
  • 1 medium tomato
  • 1 Spanish onion, chopped
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon (15 ml) Tex-Mex spices, ground
  • 1/4 cup (60 ml) butter
  • Fresh herbs, of your choice, chopped (parsley, basil, cilantro, chives)