Using a large bowl and a sharp knife, cut the corn kernels off the cob taking care to cut off no more than the top half of the kernels.  Use the knife to scrape each corn cob and capture the corn milk in the bowl.  Melt the butter in a large skillet over medium heat.  Sauté the onion and green pepper until the onion is limp.  Add the corn, corn milk and stock and sauté until the corn is just tender, but not so much that the corn loses its "crunch" (about 4 minutes, stirring occasionally).  Add salt to taste (the salt makes a big difference, but be careful not to overdo it!).

Our comments:  This is a healthier version of the Sea Island Corn from last year's book.  We think it tastes better too!