1/1 Photo of Louisiana Maquechoux
A change of pace for your usual corn side dish. It is both pleasing to the eye and the palate! Works equally well with fresh corn or frozen. I found this recipe in the All New Good Housekeeping Cookbook.
My Private Note
Units: US | Metric
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 large red pepper, chopped
- 5 cups corn kernels (cut from about 8 ears) or 2 (16 ounce) packages frozen corn
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 1 pinch cayenne pepper (use up to 1/4 tsp)
- 1/4 cup half-and-half
- fresh ground black pepper, to taste
- fresh parsley, chopped (optional)
- 1Heat oil in a medium-size non-stick skillet.
- 2Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
- 3Add corn, tomatoes, salt, sugar and cayenne pepper.
- 4Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
- 5Check and stir occasionally.
- 6It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
- 7When corn is done, stir in half and half and cook until it is hot.
- 8Garnish by sprinkling with freshly ground black pepper and chopped parsley.
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Nutritional Facts for Louisiana Maquechoux
Serving Size: 1 (247 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 230.5
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 1.0 g
- Cholesterol 2.8 mg
- Sodium 449.4 mg
- Total Carbohydrate 48.5 g
- Dietary Fiber 6.3 g
- Sugars 3.2 g
- Protein 7.3 g