Cheesy Corn Maque Choux2005-10-11
- Course: Side Dishes
- Prep Time : 25m
- Cook Time : 15m
- Ready In : 40m
- Add to Recipe Box
I had often wondered what “maque choux” meant in French. My friend, Howard, was smart enough to inform me that macque choux was the native American Indian word for corn. Cajuns took these words to the limit. They prepare a great variety of many corn dishes.
- 1 frozen 12 oz package sweet corn, thawed
- 1 can Ro-Tel diced tomatoes
- 1 small block Velveeta cheese
- 1 stick butter
- 1 small onion
- 1 bell pepper
- 2 jalapeños
- minced garlic
Chop vegetables and sauté in butter; add minced garlic.
Add the can of tomatoes with the juice and the thawed corn. Stir well and cook about 5 minutes.
Add cheese (cut into cubes to melt faster). When cheese is melted, remove from stove, stirring constantly. Do not let it stick. Let sit for about 5 minutes before serving.