“This is really great! I serve it alongside Etouffe. A quick note about "winter" vs. "summer" maquechoux: If I don't have any home-frozen or canned corn in the winter, I will often add a cup of shrimp stock to the onion/pepper/celery mix and simmer it down before adding the tomatos. I add the corn after the veg. and stock have reduced to a thick consistency. Then I add the sugar, stir well, simmer for about 5 minutes and add the milk. This adds the richness that might be lacking from boughten corn that hasn't got the "milk" in it. This adds a considerable length of time to the cooking time, but is worth it, IMO.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Shuck the corn and cut the kernels into a bowl.
  2. Scrape cobs into the same bowl to get all the "milk.".
  3. Melt the butter in a heavy saucepan over medium -high heat.
  4. Add all vegetables and saute until onions are transparent.
  5. Stir in salt and the peppers.
  6. Add corn and corn "milk", the sugar and evaporated milk.
  7. Reduce heat to low, cover and cook until corn is tender, about 15 minutes.
  8. Adjust seasoning to taste.

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