Your vegetarian guests will love this…although they may not leave any for the other guests.
- 2 dozen ears corn
- 2 sticks (1 cup) butter
- 2 finely chopped onions
- 2 large bell peppers – seeded, deribbed, and finely chopped
- 6 large tomatoes – peeled, seeded, and coarsely chopped
- 2 teaspoons salt
- 2 teaspoons black pepper
- Milk as needed
Shuck the corn. Working with 1 cob at a time, hold it over a bowl and cut away the kernels, then scrape the cob to release the corn milk. Melt butter in a large, heavy pot over medium-high heat. Add the onions, bell peppers, and tomatoes and saute until the onions are translucent, about 5 minutes. Stir in the salt and pepper, then add the corn kernels and corn milk; stir well. Reduce the heat to medium and cook until the corn is tender, 20 to 30 minutes. If the mixture begins to thicken too much before the corn is tender, add a little milk.
Serves: 6 to 8
Tags: recipe, Maque choux, cooking, diy