Cut off the tips of corn kernels into a bowl.

Scrape the milk and remaining pulp from the cob with a knife and set aside.

Combine vegetable oil and butter in a large skillet over medium heat until butter melts.

Add the corn, tomatoes, green pepper, garlic, sugar, salt, pepper, and hot sauce to the skillet.

Cook, stirring constantly, for 5 minutes.

Reduce heat to low, cover the skillet, and cook for 20 minutes, stirring occasionally.

Serve hot.