Prep 20 mins
Cook 25 mins
Traditional Cajun side-dish that is full of flavor. You can adjust the amount of pepper to fit your taste, but I think the sweet/spicy combination is just perfect. I wouldn't recommend using canned or frozen corn for this...it's just not the same.
- 12 ears fresh sweet corn
- 8 tablespoons unsalted butter
- 1 1⁄2 cups onions, finely chopped
- 1 large green bell pepper, finely chopped
- 1 large red bell pepper, finely chopped
- 3 celery ribs, finely chopped
- 3 large ripe tomatoes, peeled, seeded and roughly chopped
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh ground black pepper
- 4 tablespoons sugar
- 1 cup evaporated milk
- Shuck the corn and remove all of the cornsilk.
- Hold each cob over a bowl and cut the kernels away in layers (don't cut whole kernels) then scrape the knife along the cob to get all of the 'milk' out of it.
- Melt butter in large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
- Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and the evaporated milk and stir well.
- Reduce heat to medium and cook until corn is tender, about 10-15 more minutes.
- Adjust seasonings to taste.