MAQUE CHOU 12 ears tender fresh corn 4 tablespoons margarine 1 onion, chopped 1 bell pepper, chopped 1 clove garlic, minced 1 tomato, diced Creole Seasoning 1 cup milk In a large bowl, cut corn off cob and scrape cobs to get all the juice; set aside. Heat margarine in a Dutch oven; add onion, bell pepper, and garlic. Sauté until tender. Add corn, tomato, and Creole Seasoning. Cook mixture over medium heat for 1 hour, stirring often. Add a little milk from time to time to keep mixture soft. Yields 12 servings as a side dish.