4 (11-oz.) cans yellow and white, vacuum-packed corn
2 medium to large onions, chopped
1 medium bell pepper, chopped
1 (14- to 16-oz.) can whole tomatoes, seeded and coarsely chopped
1 stick unsalted butter
Salt, black and red pepper to taste
Break up three cans of corn in the food processor (do not overprocess), reserving 1 can of whole-kernel corn.
Melt butter in large skillet, with high sides or Dutch oven on medium-high heat. Add onions and bell pepper, sauté for 5 minutes.
Add all of corn and tomatoes. Season with salt, black and red pepper. Cover and heat to medium heat after stirring and scraping for at least 20 minutes.
Next, lower heat and continue cooking 10-20 minutes more.
May be embellished with shrimp or tasso, or both. However, shrimp should be sautéed separately and added after the Corn Maque Choux is done so the shrimp does not overcook.