If there are vegetarians at the table, this sweetly savory vegetable stew of corn, onions, and peppers simmered in milk — a traditional Cajun specialty — will melt their hearts. This is a whole new way to experience fresh corn.
- Ears of Corn - 2 dozen
- Butter - 1 cup (2 sticks), plus more as needed
- Onions - 2, finely chopped
- Bell peppers - 2 large, seeded, deribbed, and finely chopped
- Salt - 1 teaspoons, or more to taste
- Freshly ground black pepper - 2 teaspoons
- Milk - as needed
Shuck the corn. Working with one cob at a time, hold it over a bowl and cut away the kernels, then scrape the cob to release the corn milk.
Melt the butter in a Dutch oven or other large heavy pot over medium-high heat. Add the onions, bell peppers, and tomatoes, and saute until the onions are translucent, about 5 minutes. Stir in the salt and pepper, then add the corn kernels and corn milk and stir well. Reduce heat to medium and cook until the corn is tender, 20 to 30 minutes. If the mixture begins to thicken too much before the corn is tender, add a little milk.