Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cans          whole kernel corn -- 12 oz ea or
  12                    fresh ears of corn -- cut off
                        cob
     1/4  pound         butter
     1/2                green pepper -- dice
     1/2                red pepper -- dice
   1                    onion -- dice
   1                    fresh tomato -- dice
   1      pound         crawfish tails -- cook
                        salt and pepper

Preparation:

Melt butter. Add veggies and cook, covered, until onions are translucent and corn is beginning to be tender (if using fresh corn). Add crawfish for last 10 minutes of cooking and continue cooking until corn is tender. Freeze if desired.