Corn Maque Coux (Smothered Corn)

Corn Maque Coux (Smothered Corn)
A spicy Cajun dish of smothered corn and seasonings (pronounced mock shoo)
12 ears fresh corn
2 T vegetable oil
1 T butter
1 large onion, chopped fine
1 medium-sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 T sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
1/2 cup milk
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Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15 minutes, or until the corn is tender. Lower the heat if the mixture begins to stick. Add the milk, stir, and remove from heat.