When the Acadians came to Louisiana, corn was not a staple of their diet. The local Indians there introduced
them to corn. Since then, cornbread, cush cush, corn in crawfish boils, and maque choux have found a home. Maque choux (pronounced mak shoo) is said to be an Indian word.Recipe By : Sitara
Serving Size : 9 Preparation Time :1:00
Categories : Cajun/Creole Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
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12 large ears of corn
1 tablespoon butter
1 tablespoon canola oil
1 cup onion -- finely chopped
1 cup bell peppers red and green -- finely chopped
1 teaspoon white pepper
1/2 teaspoon cayenne
2 cups tomatoes -- fresh, peeled and diced small
3 tablespoons heavy cream
This is a dish best made with fresh sweet corn. If corn is not in season use the best frozen sweet kernel corn you can find.
1. Cut kernels from corn and scrape cobs to get the sweet corn milk.
2. In heavy pan, saute onion and peppers in butter and oil until softening. Add corn kernels and seasonings. Stir and cook over medium heat for a few minutes.
3. Add tomatoes and cream.
4. Cook over medium till bubbling and thickening.
This is a wonderful side dish for Thanksgiving dinner.