Cajun Maque Choux

• 8 ears Sweet Corn, Fresh (can Use A Bag Of Fresh Frozen; Two Medium Ears Of Corn Equal Approximately 1 To 1 1/2 Cups Of Kernels If Using Frozen)
• 1 stick Butter
• 1 whole Sweet Onion, Small, Finely Chopped
• 1 whole Jalapeno, Finely Diced (optional)
• 1 whole Bell Pepper, Red, Finely Chopped
• 1/2 cups Heavy Whipping Cream Or Half-And-Half
• 2 teaspoons Salt
• 2 dashes White Pepper
• 1 Tablespoon Sugar

1. Cut corn off the cob; shave down the cob to get the juice using blunt knife edge (shave each cob right after cutting kernels from it; then move on to next).
2. In large cast iron skillet, melt stick of butter then saute onion, jalapeno & red pepper; when tender, add corn, cream, salt, pepper, and sugar. Cook over low heat, stirring almost constantly, for 20 minutes.
3. If corn takes longer to get soft, add more cream and a little more butter.
4. **I've used 1-2 large bags fresh frozen corn when I was short on time.
5. **You can roast the corn cobs then scrape the corn off; adds a smokey flavor to the dish.
6. **May also add garlic

sweet corn, butter, sweet onion, bell pepper, salt, white pepper, sugar

Taken from tastykitchen.com/recipes/sidedishes/cajun-maque-choux/ (may not work)