Prep 10 mins
Cook 30 mins
This is an old country favorite. In south Louisiana it is referred to as Maque Choux. It is best with fresh ingredients, but canned or frozen one can be substituted. This is adapted from a favorite cookbook: "Talk About Good" from Lafayette, Louisiana
- 1 tablespoon bacon grease or 1 tablespoon vegetable oil
- 4 ears corn
- 1⁄2 cup chopped onion
- 1⁄2 cup red bell pepper
- 1⁄2 cup fresh tomato, peeled and chopped
- salt, if desired
- Prepare corn by cutting the kernels about half way back to the core. Then using the side of the knife, scrape the ear to remove remaining juice.
- Heat bacon grease or oil in a skillet on medium.
- Saute onion and pepper until just soft. Add the chopped tomatoes and the corn. Heat to a simmer; cover and cook on low about 30 minutes.
- Taste then adjust seasoning with salt, if desired.