Maquechoux
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 dozen ear of corn, sweet
- 8 tablespoons unsalted butter
- 1 1⁄2 cups onions, chopped fine
- 1 large green bell pepper, chopped fine
- 1 large red bell pepper, chopped fine
- 3 celery ribs, chopped fine
- 3 large ripe tomatoes, peeled seeded and chopped
- 2 teaspoons salt
- 1 teaspoon cayenne pepper (to taste)
- 2 teaspoons black pepper
- 4 tablespoons sugar
- 1 cup evaporated milk
directions
- Shuck the corn and cut the kernels into a bowl.
- Scrape cobs into the same bowl to get all the "milk.".
- Melt the butter in a heavy saucepan over medium -high heat.
- Add all vegetables and saute until onions are transparent.
- Stir in salt and the peppers.
- Add corn and corn "milk", the sugar and evaporated milk.
- Reduce heat to low, cover and cook until corn is tender, about 15 minutes.
- Adjust seasoning to taste.
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Reviews
-
This is a good recipe. I liked the tomato in it. I've never had tomato in macque choux before. The sequence is a little skewed from what I learned from my Cajun friends. IOHO, the primary element in macque choux is the flavor of the carmelized corn sugar. The only to accomplish this is to caramelize the kernels in the butter before adding the other veggies and the corn "milk". While an enjoyable variation, we miss the white wine deglaze, and the heavy cream. I might add that super sweet corn is available year round in most stores nowadays, perhaps pricey, but available. We would never consider making macque choux w/o fresh sweet corn.
RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>