Corn Maque Choux
Photo by Denny Culbert

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8-10 servings

  • 12 ears of sweet corn, shucked
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 stick of butter
  • 1 tablespoon of salt
  • Black pepper and cayenne to taste
  1. Cut the corn off the cob, reserving the juices.
  2. In a large sauté pan over medium heat, sauté the onion, bell pepper, and tomato in the butter until tender.
  3. Add the corn and corn liquid to the mixture and cook for 10 minutes. Add salt, pepper, and cayenne to taste. Continue to cook until corn is tender (about 10−20 minutes).
  • from Cedric Watson

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