Ingredients

1 dozen ears fresh sweet corn
8 Tbsp. unsalted butter
1-1/2 C. onions, finely chopped
1 lg. green bell pepper,
finely chopped
1 lg. red bell pepper,
finely chopped
3 ribs celery, finely chopped
3 lg. ripe tomatoes, peeled, seeded and roughly chopped
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. black pepper
4 Tbsp. sugar
1 C. evaporated milk

Cooking Instructions

Shuck the corn and remove all of the silk. Hold each cob over a bowl and cut the kernels away in layers (don’t cut 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. Chicken may be added for a change in flavor.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)