Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.
In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.