SIMMER THEM DOWN
When you have a bumper crop of both corn and peppers, stir them into a shrimp maque choux, or Cajun succotash. The key to its creamy broth is corn milk, scraped from the cobs after the kernels are cut off. Then experiment with different mild-to-medium-spicy peppers. Add padrons, which are like Spanish shishitos, small and ranging in heat; or toss in sweet habaneros, which look just like the traditional four- alarm variety but are surprisingly fruity. ( This crossbreed can be found in some farmers’ markets.) When you improvise this way, the dish tastes new every time.