Corn Macque Choux IV
2005-10-27- Course: Side Dishes
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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Many Cajuns refer to corn as macque choux (mock shoo). Originally however this was an Indian word meaning corn.
Ingredients
- 1 stick butter
- 4 cups fresh cut corn
- 1 can ROTEL brand tomatoes
- 1 cup finely onions, chopped
- 1/2 cup bell pepper, finely chopped
- 1/2 cups heavy cream
- 1 pod garlic, chopped fine
- 1 tbsp sugar
- 1 tsp Tabasco sauce
- 1 1/2 tsp salt (or less to taste)
- green onions scallions chopped
- parsley to taste
Directions
Step 1
On a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes.
Step 2
Slowly add the ROTEL tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, seasonings, sugar, salt and Tabasco sauce.
Step 3
When corn seems to be cooked (approximately 25 minutes), add the heavy cream. Cook approximately 10 to 15 minutes longer, add the green onions and parsley and let set a few minutes before serving.
Editors Note: Fresh frozen corn maybe substituted, small kernel works best; ROTEL tomatoes can substitute with any whole tomatoes or diced tomatoes and add additional pepper spice or Tabasco.
Step 4
A twist on this classic dish is to use Honey in place of the sugar, and cream cheese in place of the whipping cream.
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