Directions: In a large bowl, cut the kernels from the cob and scrape each cob using the blade of a knife to remove milk. Stir tomatoes into corn. Let sit until ready to use.
*For the corn cob stock: Add the cobs to a stock pot with 6 cups water. Bring to a boil over high heat. Add the bay leaves. Reduce heat to medium low. Cover loosely with lid. Simmer for one hour. Adding additional water, ½ cup at a time, if needed. Remove from heat. Strain and reserve ¼ cup of stock. Use remainder of stock within one week or freeze to use in soups or sauces.
In a small bowl, toss shrimp with Cajun seasoning. In a cast iron skillet over medium high heat, add olive oil. When shimmering, add shrimp. Sauté for 2 minutes. Add okra. Sauté 2 additional minutes. Remove. Reduce heat to medium low, add onion, peppers, garlic, and ¼ cup of corn cob stock. Cook for 15 minutes, stirring occasionally. Stir in corn and tomatoes. Reduce heat to low. Cook for an additional 15 minutes. Stir in okra and shrimp and continue to cook for one minute.
Great served over cornbread.
Use cold leftovers to stuff cucumbers or avocado drizzled with olive oil and red wine vinegar or heat and use as a filling for quesadillas or stuffed zucchini or eggplant.
Note: Husks and silk can also be used to make a stock perfect for tortilla or mushroom soups.