Corn Maque Choux

Published 9:23 am Thursday, June 26, 2014

3 dozen ears of fresh corn (shucked and cut from the cob will yield 6 quarts of cut corn and milk)

2 sticks of butter

1/4 cup olive oil

2 large onions, chopped

3 bell peppers, seeded and chopped

3 large Creole tomatoes, chopped

1 tablespoon minced garlic

Creole Seasoning ( I use Tony Chachere’s)

1-3 tablespoons white sugar (optional depending on sweetness of the corn)

In a large dutch oven or roaster, melt the butter. Add the olive oil and sauté the onions, bell peppers and garlic until vegetables are wilted. Add the tomatoes and cook for approximately 5 minutes over high heat. Add the cut corn with all the milk extracted from the cobs. Season to taste with creole seasoning such as Tony Chachere’s. Stir well to mix the corn with the vegetables, butter and seasoning. Cook over medium to high heat for approximately 10 minutes, stirring constantly to avoid sticking.

Taste for seasoning and sweetness. If corn does not have desired sweetness, sugar can be added at this time. Reduce heat to low and simmer covered, stirring occasionally to avoid sticking. Simmer for approximately 30-40 minutes or until corn is cooked through and tender.

If freezing maque choux, corn must be completely cooled. Remove from stove and stir frequently to release steam and heat from the pot. Once cooled, dish corn into quart-sized freezer bags removing all air when sealing. This recipe yields approximately 6 quart bags of maque choux for freezing.

Heath Hulin, New Iberia