Cajun - Creole Maquechoux

Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 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

Directions

1. Shuck the corn and remove all of the cornsilk.
2. Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
3. Melt the butter in a large saucepan or pot over medium-high heat.
4. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
5. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
6. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
7. Adjust seasonings to taste.