Macque Choux

(from Stearns Farm Newsletter, August 03 2008)

Here's a Louisiana specialty that takes full advantage of the season's fresh peppers, sweet corn, and ripe tomatoes.  Adapted from The Lee Bros Southern Cookbook by Matt and Ted Lee.

Kernels from 6 ears of corn, scraped from cobs with a knife

2 Tbs water

2 ripe medium tomatoes, diced

4 Tbs butter

2 cups peppers, mixed red and green, finely diced

3/4 cup yellow onion, finely diced (about 1 medium)

1/2 tsp sugar (optional)

3/4 tsp kosher salt and 1/2 tsp black pepper or to taste

Cut corn from cobs with a sharp knife, scraping to extract as much juice as possible.  Melt butter over medium-high heat.  Add corn, tomatoes, and water.  Cook until tomatoes soften.  Add remaining ingredients and cook, stirring, until vegetables soften - about 12 minutes.  Tomatoes will collaps and liquid will reduce to a rosy sauce.  Serves 6.