This is marvelous when made with corn cut off the cob, but only a little of the corn flavor is lost when this dish is made with frozen.
Remove corn from cob, scraping out all of the milk. Set aside. Heat oil in large skillet. Add onions, pepper, garlic and parsley and cook until tender, 3-4 minutes. Add corn, wine or water, and seasonings. Lower heat and simmer, stirring occasionally, for about 30 minutes. Add chopped tomato and taste for salt, pepper and seasonings. Serve.