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Classic Macque Choux Cajun Smothered CornSide Dishes
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Submitted by Alberta (Bert) LeBlanc
on Friday, May 28, 2004
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| Makes: | 8 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 30 minutes |
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Fun Facts About Corn
Farmers grow corn on every continent except Antarctica.
One bushel of corn will sweeten more than 400 cans of Coca-Cola.
There are about 800 kernels in 16 rows on each ear of corn.
The corncob (ear) is actually part of the corn plants flower.
The main ingredient in most dry pet food is corn.
Corn is America's number one field crop. Corn leads all other crops in value and volume of production.
A pound of corn consists of approximately 1,300 kernels.
Corn is used to produce fuel alcohol. Fuel alcohol makes gasoline burn cleaner, reducing air pollution, and it doesn't pollute the water.
There is one silk for every kernel of corn on the cob.
Cajuns use corn to make there ever popular Macque Choux dish.
You can make this same dish with frozen corn & one can of cream corn instead of milk..
See photo in our Recipe Photo Album |
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| Ingredients |
| 12 ears of fresh corn |
2 tbsp vegetable oil |
| 2 large tomatoes peeled and chopped |
1 large onion chopped |
| 1 medium size green bell pepper |
1 tbsp granulated sugar or the Splenda equivalent |
| 1 tsp salt |
1/4 tsp pepper |
| 1/2 cup evaporated milk or heavy cream |
3 - 4 tbsp cooking oil like Canola oil |
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| | | Directions | Cut off the tips of corn kernels into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside.
Heat the oil; add the corn, chopped tomato, and the remaining ingredients except for the milk.
Cook over medium to medium high heat stirring constantly, 5 minutes or so.
Add the milk, cover, reduce the heat, and simmer for 20 minutes, stirring often.
Makes 8 servings.
PS. I've been making this for our Catholic School Gourmet Suppers since 1975 & it's the first veggie dish to go. |
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