How to make it

  • Recipe: Maque Choux - Corn and Tomatoes
  • ©From the Kitchen of Deep South Dish
  • Prep time: 5 min |Cook time: 10 min | Yield: About 4 servings
  • Ingredients
  • •2 tablespoons of unsalted butter
  • •1/4 cup of chopped onion
  • •1/4 cup of chopped green bell pepper
  • •1 (15 ounce) can of whole kernel corn, drained
  • •1/4 teaspoon of dried basil
  • •Kosher salt and freshly cracked black pepper, to taste
  • •1 large tomato, peeled and chopped
  • •2 teaspoons of granulated sugar, optional
  • Instructions
  • Melt butter in a skillet and saute the onion and bell pepper until softened, about 5 minutes. Add the corn, cover and cook on low for 10 minutes. Stir in the tomato and sugar, cover and continue cooking another 5 minutes.
  • Cook's Notes: When fresh corn is in season, substitute about 2 medium to large sized ears. Use the no-husk microwave method to pre-cook it, or allow time for the raw corn to cook in the skillet. Can substitute 1 (10 ounce) package of frozen corn and/or one (15 ounce) can of diced tomatoes, drained. I didn't peel my tomato, and while I did find a few curls of tomato skin it wasn't too troublesome for us. For variety, saute 2 slices of bacon, cut up until tender, then saute the veggies in the bacon drippings. Add butter at the end if desired.
  • Chop up a large tomato. I would recommend peeling it just so that you avoid those inevitable little twirls of tough and often inedible tomato skin that interfere with the enjoyment of a tomato dish. I have discovered the soft skin peeler, and is it one of my most favorite kitchen gadgets. It works like a charm without all that hassle of having to boil the skins off. If you enjoy tomatoes like I do, then you really should get one of these. Great for other soft skin fruits like peaches too.
  • Some options:
  • Crawfish Maque Choux: Add one pound of crawfish tails, with any fats, with the corn.
  • Okra, Corn and Tomatoes Variation: Saute 2 cups of frozen okra in with the veggies, add remaining ingredients and proceed.
  • Source:

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