Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this.
- 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
- Shuck the corn and remove all of the cornsilk.
- Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
- Melt the butter in a 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.
- Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
- Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
- Adjust seasonings to taste.
This was awesome! I made it with a crab stuffed orange roughy and it was a perfect side!
This is an outstanding side dish that we served to guests and it got rave reviews from everyone. Very colorful and pretty too! Due to it being November and my not being able to get fresh corn, I used canned niblets and it turned out delicious. I can't wait to try this with fresh corn though. Thanks for a new side dish!
This was a popular side at my dinner party. Unfortunately, due to the season, I had to use frozen corn. I halved the recipe and used 4 cups of corn. To make up for the lack of corn "milk", I added just a little more evaporated milk. It was a very easy recipe to make, and very colorful on the plate. It's now in my favorite sides cookbook.