Cajun Maque Choux

5.0(6)

There are many variations of this delicious corn recipe, with or without tomatoes. This one was passed down to me from old friends.

by LBDDiaries·published 2009-07-15

SidesVegetable

Servings

Total time

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prep 5 min

Calories / serving

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Ingredients (9)

serves

8 ears Sweet Corn, Fresh (can Use A Bag Of Fresh Frozen; Two Medium Ears Of Corn Equal Approximately 1 To 1 1/2 Cups Of Kernels If Using Frozen)corn
1 stick Butterbutter
1 whole Sweet Onion, Small, Finely Choppedonion
1 whole Jalapeno, Finely Diced (optional)jalapeno
1 whole Bell Pepper, Red, Finely Choppedbell-pepper
½ cups Heavy Whipping Cream Or Half-And-Half
2 teaspoons Saltsalt
2 dashes White Pepperwhite-pepper
1 Tablespoon Sugarsugar

Instructions (6 steps)

01Cut corn off the cob; shave down the cob to get the juice using blunt knife edge (shave each cob right after cutting kernels from it; then move on to next).
02In large cast iron skillet, melt stick of butter then saute onion, jalapeno & red pepper; when tender, add corn, cream, salt, pepper, and sugar. Cook over low heat, stirring almost constantly, for 20 minutes.
03If corn takes longer to get soft, add more cream and a little more butter.

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Not rich — missing servings, total time, or calories.