Corn Macque Choux

Mock Shoo

Corn Macque Chou

Cajuns love this smothered corn dish.

Ingredients

  • 12 ears of fresh corn
  • 2 tbsp vegetable oil
  • 2 large tomatoes, peeled and chopped
  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 tbsp granulated sugar or the Splenda equivalent
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup evaporated milk or heavy cream
  • 3 - 4 tbsp cooking oil like Canola oil

Directions

Step 1

Cut off the tips of corn kernels into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside.

If you don't have fresh corn, you can substitute canned/frozen corn and a can of creamed corn.

Step 2

Heat the oil; add the corn, chopped tomato, and the remaining ingredients except for the milk. Cook over medium to medium high heat stirring constantly, 5 minutes or so.

Step 3

Add the milk, cover, reduce the heat, and simmer for 20 minutes, stirring often.

I've been making this for our Catholic School Gourmet Suppers since 1975 & it's the first veggie dish to go.


May 28, 2004

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