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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 plant’s 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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