Corn Maque Choux (Smothered Corn)
Maque Choux


Corn Maque Choux (Smothered Corn)

A spicy Cajun dish of smothered corn and seasonings (pronounced mock shoo)

12 ears fresh corn
2 tablespoons vegetable oil
1 tablespoon butter
1 large onion, chopped fine
1 medium-sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup milk

Scrape off corn kernels into a bowl; scrape milk and remaining pulp from
cob
with a knife. Combine oil and butter in a large skillet; heat until butter
melts. Add the corn, onion, and bell pepper and cook for about 10 minutes.
Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook,
stirring occasionally for 15 minutes, or until the corn is tender. Lower
the
heat if the mixture begins to stick. Add the milk, stir, and remove from
heat.


Maque Choux

1/4 lb. of butter (1 stick)
2 large onions, chopped
2 cloves garlic, diced fine
1 green pepper, chopped
6 ears fresh corn, cut off cob
2 medium tomatoes, diced
salt, black, and red pepper to taste

Saute onions, garlic, and green pepper in heavy bottomed pot with butter
for six minutes or until mixture starts to soften. Next add the corn
that has been cut off cob along with it's milk(it's own juices). Stir to
mix all ingredients and cook on medium heat for about ten minutes. Add
tomatoes, milk, and seasoning to taste. Simmer about one hour covered on
low heat. Stir occasionally; if mixture becomes dry, add a little
water. When finished cooking, check seasoning; add black pepper if not
spicy enough.


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