HISTORY This recipe is one from down Louisiana-way. It comes from our dear friend, MizMo (Aline Theriot Meaux). 
  • 12 ears of fresh corn, shucked and cleaned and cut from the cob
  • 1/2 cup butter
  • 1 large onion, 1bell pepper, 1 hot pepper and 1 ripe tomato (skinned) all finely chopped
  • 3 toes Louisiana garlie (purple), minced
  • 1/2 cup finely chopped onion tops
  • 1/2 cup finely chopped parsley
  • salt and red pepper to taste
  • 1 can of evaporated milk
PREPARATION In a cast iron pot, start corn cooking in butter. After 5 minutes, add other chopped and minced vegetables. Continue cooking.

Season with salt and pepper to taste, and when corn starts to stick to bottom of pot, add milk, a little at a time, only as much as is needed to keep corn from sticking.

Lower heat and cook until corn is tender and other vegetables are done.

Can be served hot or cold.

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