Corn Maquechou

  1. TerriLaChicks

    6 ears fresh corn on the cob
    2 tbsp butter
    1/2 medium onion, chopped
    1/2 medium bell pepper, chopped
    1 large ripe tomato, peeled & chopped
    1 tsp. sugar
    salt & pepper to taste
    creole seasoning to taste

    Cooking Instructions

    Remove corn husks & silk. Place cob on board & cut off kernels, a few rows at a time. Then lightly scrape cobs with knife to remove any remaining parts of kernels & "milk" attached to cob and add this to corn. You should have 4 to 4 1/2 cups. In a saute' pan heat oil over medium heat, add onion and bell pepper and saute 5 minutes. Add corn, tomato, sugar, a dash of salt, pepper and/or creole seasoning and cook 3 minutes stirring. Cover and cook over low heat stirring often for 20 minutes or until corn is tender to your taste. Add salt, pepper, and/or creole seasoning and adjust to taste. If desired, cook uncovered 2 or 3 minutes to evaporate excess liquid.

    Note: Can be kept covered 2 days in refrigerator.

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