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When the Acadians came to Louisiana, corn was not a staple of their diet. The local Indians there introduced Maque Chouxthem 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

     Amount        Measure       Ingredient -- Preparation Method
      --------           ------------       --------------------------------
        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.