Corn Maque Choux

• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 garlic clove, minced
• 2 tablespoons butter or 2 tablespoons bacon drippings
• 3 cups fresh corn, cut off the cob (6 ears)
• 14 cup whole milk, if needed
• 1 (10 ounce) candiced Ro-Tel tomatoes
• zatarain cajun seasoning

1. Saute onions, bell pepper in melted butter until they are wilted.
2. Add corn to the above mixture.
3. Cook well stirring constantly.
4. When it begins getting sticky add milk until cooked.
5. Get ready to stir some more.
6. Add diced Ro-tel and stir some more.
7. Add Zatarain seasoning to taste.
8. (When cutting corn off the cob, cut twice; first half the kernel, then the next half, then scrape the milk off the cob.)
9. Crawfish is excellent when added to this dish.
10. This is an easy recipe to freeze.

onion, bell pepper, garlic, butter, fresh corn, milk, rotel, cajun seasoning

Taken from www.food.com/recipe/corn-maque-choux-10085 (may not work)