Cajun - Creole Maquechoux

Recipe by Miss Annie
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shuck the corn and remove all of the cornsilk.
  • Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
  • Melt the butter in a large saucepan or pot over medium-high heat.
  • Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
  • Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
  • Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
  • Adjust seasonings to taste.
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