Corn Macque Choux

Ingredients

• 3 ears fresh corn
• 1 tablespoon water
• 1 medium tomato
• 2 tablespoons butter
• 1 bell pepper, diced
• 1/2 medium onion, diced
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Slice the kernels from the corn using a large knife. After the kernels are off, run a spoon down each cob to collect as much of the corn milk as you can.
2. Set a small pot of water over the heat and bring it to a boil. With a knife, mark an x into the bottom of the tomato, then lower the tomato into the boiling water for thirty seconds. Take it out, and once it is comfortable to handle, slip off the skin. Discard the seeds and chop the tomato.
3. In a large skillet, melt the butter over medium-high heat. Stir in the corn, tomato, and water, and cook for 3 minutes, stirring now and then.
4. Add the bell pepper, onion, sugar, salt, and black pepper. Continue cooking for 12 minutes, stirring often.