Louisiana Maquechoux

Name: Louisiana Maquechoux
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 1 large red pepper, chopped; 5 cups corn kernels (cut from about 8 ears) or 2 (16 ounce) packages frozen corn; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 1/2 teaspoons salt; 1/2 teaspoon sugar; 1 pinch cayenne pepper (use up to 1/4 tsp); 1/4 cup half-and-half; fresh ground black pepper, to taste; fresh parsley, chopped (optional)

Submitted by Sharlene~W

"A change of pace for your usual corn side dish. It is both pleasing to the eye and the palate! Works equally well with fresh corn or frozen. I found this recipe in the All New Good Housekeeping Cookbook."

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photo by Sharlene~W

Ready In:: 40mins
Ingredients:: 11
Serves:: 8-10

ingredients

1 tablespoon vegetable oil
1 large onion, chopped
1 large red pepper, chopped
2 cups corn kernels (cut from about 8 ears) or (16 ounce) packages frozen corn
1 (14 1/2 ounce) can diced tomatoes, drained
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon sugar
1 pinch cayenne pepper (use up to 1/4 tsp)
¹⁄₄ cup half-and-half
fresh ground black pepper, to taste
fresh parsley, chopped (optional)

directions

Heat oil in a medium-size non-stick skillet.
Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
Add corn, tomatoes, salt, sugar and cayenne pepper.
Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
Check and stir occasionally.
It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
When corn is done, stir in half and half and cook until it is hot.
Garnish by sprinkling with freshly ground black pepper and chopped parsley.

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Reviews

This was excellent The only thing diderent I did was I added 1 T. of Lawery's seasoning. Thanks

Chef Stiles
We thought this was very good. Made as directed and wouldn't change a thing.

Barefoot Crone
This was a big hit with my fourteen-year-old daughter! I served it with Recipe #65768, Chicken Lazone, to celebrate Mardi Gras. I should have halved the recipe for my family of four, but we ate it all gone, so it's just as well. I used frozen corn and cooked it longer than the suggested ten minutes, which caused some loss of sweetness, so keep an eye on your timer!!

Halcionne
This was easy to put together using ingredients that I generally have. I used frozen corn and fresh tomato rather than canned. It resulted in a very colorful and flavorful sidedish. Thanks for sharing your recipe Sharlene~W!

Junebug
This was very tasty and easy to put together. Pretty on the plate, too. May try adding bacon next time just for kicks. A keeper!

CASunshine

RECIPE SUBMITTED BY

Sharlene~W

Campbell, California

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.

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