Since succotash was mentioned, I feel like I must share a recipe. In Louisiana, we have a sort of creamy corn stew called maque choux (pronounced mock-shoo) that I think is much better than your average succotash. There are tons of recipes for maque choux; here's mine.
2 Tbsp rendered bacon fat*
1/4 cup finely diced celery
1/2 cup finely diced onion
1/2 cup finely diced green bell pepper
3 cloves garlic, minced
4 ears of corn
8-10 cherry tomatoes, quartered
1/4 cup tasso, diced
1 Tsp dried oregano
2 Tsp thyme leaves
2 Tbsp butter
green onion for garnish
*butter or vegetable oil can be substituted, but bacon fat is superior
Liquify the bacon fat in a large sauce pot over medium-high heat. When melted, add celery and cook for 1 minute. Add onion, bell pepper, garlic, tasso, and salt. Cook until vegetables are tender. Sprinkle with flour, stirring constantly for 2 minutes to form a roux.
While vegetables are cooking, remove corn kernals from the cobs with a knife. After kernals are removed, scrape cobs with back of knife to remove corn milk and reserve. Add corn kernals and corn milk to vegetables when tender. Cook for 12-15 minutes, stirring often. Stir in herbs and tomatoes. Cook for additional 15 minutes, stirring often. Stir in butter, adjust seasoning with salt, white pepper, and cayenne pepper to taste. Garnish with green onions and serve immediately.
For anyone who is unfamiliar with tasso, it is a heavily spiced, cured, and smoked pork product that is used often in Cajun cooking. It's incredible. If you can't find it, you can use andouille or any other smoked sausage. However, I strongly recommend you try to find tasso if you have never had it.