Louisiana Maque Choux
By JimMac
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Ingredients
- 1/2 cup unsalted butter or 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 1 small hot pepper, finely chopped (optional)
- 1 large clove garlic, finely chopped
- 4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
- 2 pinches red pepper flakes
- 2 medium tomatoes, peeled, seeded, chopped
- 1 cup chicken stock (low sodium, if you use canned - we use homemade)
Details
Servings 8
Preparation
Step 1
1.Melt butter over medium heat. Add onion, peppers, garlic and sauté for 5 minutes, until onions are translucent.
2.Stir in corn, tomatoes, pepper flakes and cook 5 more minutes, stirring occasionally.
3.Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.
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