Corn Maque Choux 

This is one of those recepes that takes an ordinary ingredient and transforms its taste and texture entirely.  Try it just once, and you'll never fix corn any other way.

2 dozen ears fresh sweet corn6 large ripe tomatoes, peeled, seeded, and roughly chopped
1 cup (1/2 pound) butter2 teaspoons salt
2 medium onions,
chopped fine
2 teaspoons ground black pepper
2 large bell peppers, chopped fine           

Shuck the corn.  Working with one cob at a time, hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels), then scrape the knife down the cob to "milk" it.

Heat the butter in a Dutch oven or other large heavy pot over medium-high heat.  Add the onions, bell peppers, and tomatoes and sauté until onions are transparent, about 15 minutes.  Stir in the salt and pepper, then add the corn and the milk from the cobs and stir well.  Reduce heat to medium and cook until the corn is tender, 20-30 minutes.  If the mixture begins to dry out before the corn is tender, add a little milk and a little more butter.

Serves 6-8.