Maquechoux, pronounced "MOCK SHOE", is a Cajun dish that my mother would often prepare.  Best when you can use fresh corn; however if not available use frozen.

• 6 ears of corn
• 4 tablespoons butter
• 1-onions, chopped
• 1 large green bell pepper, chopped
• 1 rib celery, chopped
• 2 large ripe tomatoes, peeled, seeded and roughly chopped
• 1 teaspoons salt
• ½ teaspoon cayenne pepper
• ½ teaspoons black pepper
• 2 tablespoons sugar
• ½  cup evaporated milk

Shuck the corn and remove all of the cornsilk. Cut the kernels off the cob.

Melt the butter in a 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 - 12 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender, about 15-20 minutes.