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Corn Macque Choux IVSide Dishes
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Submitted by Winnie Guidry for her friend Howard Menard
on Thursday, October 27, 2005
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| Makes: | 6 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
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Many Cajuns refer to corn as macque choux (mach shoo). Originally however this was an Indian word meaning corn. |
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| Ingredients |
| 1 stick butter |
4 cups fresh cut corn |
| 1 can Rotel brand tomatoes |
1 cup finely chopped onions |
| 1/2 cup finely chopped bell pepper |
2 cups heavy cream |
| 1 pod garlic..chopped fine |
1 tbsp sugar |
| 1 tsp Tobasco sauce |
1 1/2 tsp salt (or less to taste) |
| green onions scallions chopped |
parsley to taste |
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| | | Directions | On a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes,. Slowly add the Ro-tel tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, seasonings, sugar, salt and Tabasco sauce. When corn seems to be cooked (approximately 25 minutes), add the heavy cream. Cook a little longer approximately 10 to 15 minutes, add the green onions and parsley and let set a few minutes before serving.
Editors Note: Fresh frozen corn maybe substituted, small kernel works best; Rotel tomatoes are spicy but you could substitute with any whole tomatoes or diced tomatoes and add additional pepper spice or Tobasco. |
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