Prep 20 mins
Cook 45 mins
This side dish is a staple in the south. This is the "from scratch" way of making this dish. You can use 2 cans of corn if you are short on time or just feel like it. Reserve some of the liquid from the canned corn to add in place of the "corn milk" in the directions. From the Angels in the Kitchen Cookbook.
- 6 ears fresh corn
- 2 tablespoons butter
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 2 fresh tomatoes, seeded and chopped
- cayenne pepper
- 2 tablespoons milk (optional)
- Clean and shuck corn. Cut the kernels from the cob into a bowl using a sharp knife.
- Scrape the pulp from the cobs into the bowl, this making the "milk".
- Melt the butter in a large skillet.
- Add onion, bell pepper, and garlic; saute for 5 minute.
- Stir in the tomatoes and the corn.
- Season with salt and pepper.
- Simmer uncovered, for 45 min, stirring occasionally.
- Stir in the "milk" if the mixture becomes too dry or begins to stick to the skillet.
I am from South Louisiana and this is just like a make it but with a small bit sugar or splenda. This enhances the flavor.