Ingredients
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12 ears fresh sweet corn
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8 tablespoons unsalted butter
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1 large red bell pepper, finely chopped
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3 celery ribs, finely chopped
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3 large ripe tomatoes, peeled,seeded and roughly chopped
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2 teaspoons salt
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1 teaspoon cayenne pepper
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2 teaspoons fresh ground black pepper
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4 tablespoons sugar
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1 cup evaporated milk
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1 1/2 cups onions, finely chopped
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1 large green bell pepper, finely chopped
Instructions
- 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.