A spicy Cajun dish of smothered corn and seasonings (pronounced mock shoo)

12 ears fresh corn
2 tablespoons vegetable oil
1 tablespoon butter
1 large onion, chopped fine
1 medium-sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup milk

Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife.
Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes.
Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15 minutes, or until the corn is tender. Lower the heat if the mixture begins to stick. Add the milk, stir, and remove from heat.

1 Comment so far »

  1. Ronald Kerelegon said

    July 31 2010 @ 2:08 pm

    This has been an old family style cooking recipe in my family for five generations. Fresh corn at its best.

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