Here is my most recent post at Nola Cuisine, the Cajun stewed corn dish Maque Choux. I like to make mine with a little homemade Tasso for the smokey flavor as well as for the seasoning that it lends. The trick to this dish is using very fresh corn and extracting all of the "milk" from the husks.
Here is My Maque Choux recipe.
Be sure and check out my ever growing Index of Creole & Cajun Recipes!