Prep 10 mins
Cook 20 mins
This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes!
- 1 sweet onion, medium sized, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, minced (I use a large clove, or 2 small ones!)
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons canola oil
- 4 cups fresh corn kernels, about 8 ears
- 2 tomatoes, chopped
- 2 teaspoons creole seasoning
- Saute the onion, bell pepper, garlic, and jalapeno pepper in hot oil in a Dutch oven over medium-high heat 10 minutes or until tender.
- Stir in corn, tomatoes, and Creole seasoning; reduce heat to low.
- Cover and cook 10 minutes, stirring occasionally.
This was so good! Really easy to make and I had all the fresh vegetables on hand. I have to agree that this is a real keeper.
YUM!!!! This was my first time making and eating maque choux and I enjoyed both the ease of preparation as well as the wonderful fresh taste of the different veggies together. The spicing was perfect, too.
THANK YOU SO MUCH for sharing this great keeper with us, breezermom. Ill certainly make this again.
Made and reviewed for Photo Tag Feburary 2012.
I used this as a side dish and it was delicious! I didn't have tomatoes so I used a can of diced tomatoes, drained. And it's healthy to boot. Love it! Made for 1-2-3 Zaar Hits Tag Game 2010.