My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, January 15, 2010

Corn Maque Choux

Now my French is worse than bad, really limited to very few words and mostly food terms. So let's see, mon cher. Corn in French is maiis, so that has nothing to do with it. And choux is cabbage and there is no cabbage in this dish. Mon ami, I really don't know. If I had to guess I would say it is American Indian because of the way it is pronounced, mock shoe. Just understand maque choux is good and you're going to love it.

Corn Maque Choux
4 servings

6 ears young corn (4 cups of frozen corn, defrosted works well)
1 cup chopped onions
1/2 cup chipped bell pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 cup chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1/2 cup milk

Cut corn off the cob by thinly slicing across the cops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk.

Season the onions and bell peppers with the salt and cayenne. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and the corn, and cook, stirring occasionally, for about 10 minutes. Add the tomatoes and cook, stirring occasionally, for about 15-18 minutes, or until corn is tender. Add the milk, and remove from heat. Serve immediately.

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