Instructions: Shuck the corn and remove all of the cornsilk. Hold each cob over a bowl and cut the kernels away in layers (dont cut whole kernels), then scrape the knife along the cob to get all of the "milk" out of it.

Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes. Adjust seasonings to taste.

Serves 8-10.

Pronounced "MOCK SHOE", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. Its wonderful, and you can vary the recipe by adding chicken, crawfish tails or even crabmeat. But most of the time I like it just like this ...

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