1/1 Photo of Cajun - Creole Maquechoux
Miss Annie's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Shuck the corn and remove all of the cornsilk.
- 2Hold 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.
- 3Melt the butter in a large saucepan or pot over medium-high heat.
- 4Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
- 5Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
- 6Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
- 7Adjust seasonings to taste.
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Nutritional Facts for Cajun - Creole Maquechoux
Serving Size: 1 (274 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 322.9
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 9.0 g
- Cholesterol 39.6 mg
- Sodium 654.2 mg
- Total Carbohydrate 43.9 g
- Dietary Fiber 6.0 g
- Sugars 15.3 g
- Protein 8.0 g