Maque Choux (smothered corn) PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 16:01

12 ears sweet fresh corn, shucked 1 finely chopped large onion 1 finely chopped medium bell pepper 2 large tomatoes, skinned and chopped 2 cloves garlic, minced 1 TBS sugar 1 tsp Tabasco sauce 1 tsp salt 1 tsp black pepper 3... 

  • 12 ears sweet fresh corn, shucked
  • 1 finely chopped large onion
  • 1 finely chopped medium bell pepper
  • 2 large tomatoes, skinned and chopped
  • 2 cloves garlic, minced
  • 1 TBS sugar
  • 1 tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 TBS cooking oil
  • 1 TBS unsalted butter
  1. Cut corn from cob by standing ear on one end in larg bowl and scraping kernels off from middle to bottom with downward motion; repeat process from other end
  2. Into a mixing bowl combine corn, onion, bell pepper, tomatoes, and garlic with next 4 ingredients
  3. Into a large heavy skillet with cover, add oil and heat over medium high heat, when oil is hot, add butter then corn mixture; cook for 10 minutes, stirring constantly to keep from sticking; reduce heat to low and simmer, covered for 20 minutes until corn is tender

Serves 6-8