Corn Maque Choux

From the Kitchen of Brett Broussard

2 tablespoons Canola oil
2 cups freshly shucked corn (about 6 ears)
1/2 cup onion
1/4 cup bell pepper
2 tablespoons celery
1 tomato, seeded and chopped
1 tablespoon sugar
salt and pepper

Slice kernels off corn in several layers (do not cut full kernels). Start cooking all ingredients on high, lowering heat to medium-high and continue cooking for 45 minutes. KEEP STIRRING! (If corn starts to stick to the bottom of the pot, turn off the heat, cover and let sit for 5 minutes.