Maque Choux Corn
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 12 ears fresh sweet corn
- 6 large ripe tomatoes (peeled, seeded, roughly chopped)
- 2 medium onions (chopped fine)
- 2 large bell peppers (chopped fine)
- 1⁄2 lb butter
- 2 teaspoons salt
- 2 teaspoons ground black pepper
directions
- Shuck the corn.
- Working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels).
- Scrape the knife down the cob to "milk" it.
- Heat the butter in a Dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes.
- Sauté until onions are transparent (about 15 minutes).
- Stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well.
- Reduce heat to medium and cook until the corn is tender (20-30 minutes).
- If mixture begins to dry out before corn is tender, add a little milk and butter.
- Notes: Sometimes I add some andouille or smoked pork sausage or tasso just to give it a change of taste.
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RECIPE SUBMITTED BY
<P>I live in South Louisiana (about 2 1/2 hours from New Orleans). We have access to a lot of freash seafood. Cajun and Creole dishes are a mainstay for us. Of course we like a good steak and other ethnic dishes as well.</P>