MAQUE CHOUX (SMOTHERED CORN & TOMATOES)

Steps:

• Remove the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.
• Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, and Beazell's and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.
• Add the garlic, tomatoes, reserved corn milk, sugar and additional Beazell's to taste. Cook for another 15 minutes, stirring periodically. Finally add the green onions and serve.