Grandmere'S Maque Choux - cooking recipe

Ingredients

12 ears tender corn
2 Tbsp. Crisco or other cooking oil
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
1 Tbsp. salt or to taste
pepper to taste
1 to 3 medium tomatoes, peeled and chopped (optional)

Preparation

Cut kernels from cob twice if small; 3 times if large, then slightly scrape cob.
Barely heat cooking oil in a 2-quart pot. Add onion and bell pepper and cook over low heat until onion is clear, 15 to 20 minutes.
Stir occasionally.
Add salt to corn; add corn to onion and bell pepper mixture.
Stir often to avoid scorching.
Cook until kernels are clear.
Add pepper and tomatoes.
Cover mixture when it starts to bubble around edges; reduce heat to low and cook 20 to 30 minutes.
Serves 4.