Corn Macque Choux IV

By daiseyduck

Many Cajuns refer to corn as macque choux (mach shoo). Originally however this was an Indian word, meaning corn

Ingredients

• 1 stick butter
• 1 can Rotel brand tomatoes
• 1/2 cup finely chopped bell pepper
• 1 pod garlic, chopped fine
• 1 tsp. Tobasco sauce
• green onions, scallions, chopped
• 4 cups fresh corn
• 1 cup finely chopped onions
• 2 cups heavy cream
• 1/2 tsp. salt (or less to taste)
• parsley to taste

Details

Servings 6
Adapted from realcajunrecipes. com

Preparation

Step 1

On a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes. Slowly add the Ro-Tel tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, seasonings, sugar, salt and Tobasco sauce. When corn seems to be cooked (approximately 25 minutes) then add the heavy cream. Cook a little longer approximately 10 to l5 minutes, add the green onions