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.
- 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 off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
- 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 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 10-15 more minutes.
- Adjust seasonings to taste.