Maquechoux

Yield: 4-5 servings

Source: Gumbo Pages

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 can vary the recipe by adding chicken, crawfish tails or even crabmeat. But most of the time I like it just like this...

6 ears fresh sweet corn

2 Tbsp unsalted butter

¾ cup onions, finely chopped

½ green bell pepper, chopped

½ red bell pepper, chopped

1½ ribs celery, finely chopped

1½ large ripe tomatoes, peeled, seeded, chopped

½ tsp salt

¼ tsp cayenne pepper

1 tsp black pepper

2 Tbsp sugar

½ cup evaporated skim milk

Shuck the corn and remove the silk. Cut the kernels off the cob, then scrape the knife along the cob to get all of the "milk" out of it.

Melt the butter in a large sause pan or pot over medium-high heat.

Add the onions, bell peppers, celery and tomatoes and sauté until the onions are transparent, about 10 minutes

Stir in the salt, pepper, and cayenne then add the corn, the sugar and evaporated milk and stir well.

Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.

Adjust seasonings to taste.