Many Cajuns refer to corn as macque choux (mock shoo). Originally however this was an Indian word meaning corn.
On a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes.
Slowly add the ROTEL tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, seasonings, sugar, salt and Tabasco sauce.
When corn seems to be cooked (approximately 25 minutes), add the heavy cream. Cook approximately 10 to 15 minutes longer, add the green onions and parsley and let set a few minutes before serving.
A twist on this classic dish is to use Honey in place of the sugar, and cream cheese in place of the whipping cream.
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