Maque Choux

Maque choux pronounced ("mock shoe") is a traditional dish of southern Louisiana.

This is an awesome side dish which starts simply with corn, green bell peppers, onions and tomatoes.  How can any dish with heavy cream as an ingredient be anything but delicious?  I've read recipes which include shrimp or chicken after the mixture has simmered for a bit, but I say why mess with perfection?  Feel free to adjust the ground red pepper to your taste or substitute your favorite hot sauce instead.

16 ears fresh corn on the cob

1 T. unsalted butter
1 T. vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 t. freshly ground pepper
1/2 t. cayenne pepper
2 cups chopped tomatoes
salt
3 t. heavy whipping cream

Using a sharp knife, cut the kernels from the cobs and scrape to obtain the milky pulp, producing about 8 cups. In a heavy skillet, heat the butter and oil and cook the onion and bell pepper until wilted, about 3 minutes. Add the corn and peppers, cooking until the corn begins to stick to the bottom, about 10 minutes. Add the tomatoes, salt and cream.  Cook until thick, about 10 minutes.  Serve hot.