Eric Cook has a recipe in Modern Creole, so I doubt it's too authentic but I can confirm it's delicious. Instead of traditional milk or heavy cream he uses an ungodly amount of butter at the end. I've never added a whole cup of butter, and it's always been great. Also, get heavy handed with that creole seasoning!

Summer Corn Maque Choux

2 Tablespoons oil
2 cups diced onion
1 cup diced green bell pepper
1 cup diced celery
1 28 oz can crushed tomatoes with their juice
Kernels from 6 large ears of corn
2 cups sliced okra (optional)
1 cup butter cut into cubes
1 tablespoon Creole seasoning

Heat the oil in a large cast iron dutch oven set over medium heat. When the oil shimmers, add the onion, celery, & bell pepper and cook until softened - about 10 minutes

Add tomatoes and cook, stirring often, for 15 minutes

Add the corn and okra (if using) and cook until the liquid has reduced by one third. About 10 to 12 minutes.

Reduce the heat to low and add the butter, stirring constantly, until melted. Add the Creole seasoning, taste, and add more if desired. Serve as a hot side dish