Maque Choux

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Maque Choux

Make this recipe your own by frying and adding diced bacon, sliced okra, chopped celery, some minced jalapeno, ham, shrimp, or andouille sausage, and/or at the end of sauteeing – a little cream.  Scraping the cobs of corn to get some of the milky, juicy part to add is also traditional.

  • 2 T butter
  • 1 small onion, chopped
  • 1/4 c chopped green bell pepper (or substitute red bell for more color)
  • 3 c corn kernels – maybe 4 ears? (fresh, preferred; frozen is okay)
  • 1 medium tomato, diced (the tomato can be omitted – and the recipe is still d-lish, so only use it if you’ve got a tasty one)
  • 1/2 tsp sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • a sprinkle of Tony Chachere’s Original Creole Seasoning, should you have it

Heat oil in a large skillet, then sauté onion and bell pepper over medium heat 3-4 minutes or until tender. Add corn and tomato and seasonings and cook, stirring often, about 10 minutes.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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