12 servings

Macque Choux


12 ears of corn
4 tablespoons butter
1 onion, chopped
1 bell pepper, chopped
1 clove garlic, minced
1 tomato, diced
Salt and pepper to taste
1 cup milk


In large bowl, cut corn off cob and scrape cobs to get all the juice; set aside.

Heat butter in saucepan and add onion, bell pepper, and garlic. Sauté until tender. Add corn, tomato, and salt and pepper to taste.

Cook over medium heat for 1 hour, stirring often. Add a little milk from time to time to keep mixture soft