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."
 
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photo by SharleneW photo by SharleneW
photo by SharleneW
Ready In:
40mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • Heat oil in a medium-size non-stick skillet.
  • Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
  • Add corn, tomatoes, salt, sugar and cayenne pepper.
  • Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
  • Check and stir occasionally.
  • It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
  • When corn is done, stir in half and half and cook until it is hot.
  • Garnish by sprinkling with freshly ground black pepper and chopped parsley.

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Reviews

  1. Chef Stiles
    This was excellent The only thing diderent I did was I added 1 T. of Lawery's seasoning. Thanks
     
  2. Barefoot Crone
    We thought this was very good. Made as directed and wouldn't change a thing.
     
  3. Halcionne
    This was a big hit with my fourteen-year-old daughter! I served it with Recipe #65768, Chicken Lazone, to celebrate Mardi Gras. I should have halved the recipe for my family of four, but we ate it all gone, so it's just as well. I used frozen corn and cooked it longer than the suggested ten minutes, which caused some loss of sweetness, so keep an eye on your timer!!
     
  4. Junebug
    This was easy to put together using ingredients that I generally have. I used frozen corn and fresh tomato rather than canned. It resulted in a very colorful and flavorful sidedish. Thanks for sharing your recipe Sharlene~W!
     
  5. CASunshine
    This was very tasty and easy to put together. Pretty on the plate, too. May try adding bacon next time just for kicks. A keeper!
     
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