Sweet and Spicy Maque Choux |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Traditional Cajun side-dish that is full of flavor. You can adjust the amount of pepper to fit your taste, but I think the sweet/spicy combination is just perfect. I wouldn't recommend using canned or frozen corn for this...it's just not the same. Ingredients:
12 ears fresh sweet corn |
8 tablespoons unsalted butter |
1 1/2 cups onions, finely chopped |
1 large green bell pepper, finely chopped |
1 large red bell pepper, finely chopped |
3 celery ribs, finely chopped |
3 large ripe tomatoes, peeled, seeded and roughly chopped |
2 teaspoons salt |
1 teaspoon cayenne pepper |
2 teaspoons fresh ground black pepper |
4 tablespoons sugar |
1 cup evaporated milk |
Directions:
1. Shuck the corn and remove all of the cornsilk.
2. Hold each cob over a bowl and cut the kernels away in layers (don't cut whole kernels) then scrape the knife along the cob to get all of the 'milk' out of it.
3. Melt butter in large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
4. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and the evaporated milk and stir well.
5. Reduce heat to medium and cook until corn is tender, about 10-15 more minutes.
6. Adjust seasonings to taste.
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