> From: Kitty >
> Subject: Maque Choux and Corn Casserole
> I would like to have an authentic recipe for Maque Choux

This is my recipe for Maquechoux:

6 or so ears fresh corn (In the winter, use a good brand of frozen
corn)
1/2 stick of unsalted butter - may need a little more
1 medium onion, diced small
1 medium green bell pepper, diced small
1 medium red bell pepper, diced small
1 1/2 - 2 ribs celery, small dice
1 large tomato, seeded then rough chopped
Salt and pepper to taste
Pinch of cayenne pepper or to taste
About 1 tsp. sugar
1 cup of evaporated milk (canned milk) not sweet condensed milk

Cut the corn off of the cobs and scrape the cobs to get the milk from
them. Melt the butter in a large frying pan over medium heat-add the
onions, bell peppers, celery and tomatos. Saute until the onions are
transparent, about 10 minutes. Stir in the salt, pepper and cayenne
pepper, then add the corn, sugar and evaporated milk, stir well. Reduce
the heat and cook until the corn is tender, about 10-15 minutes. Adjust
the seasonings to taste.
Also, can fry a few pieces of bacon, when crisp remove from pan and set
aside. Cook the vegetables in the bacon grease instead of butter. When
the dish is ready to serve, crumble the bacon over top. Jan

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