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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is really great! I serve it alongside Etouffe. A quick note about winter vs. summer maquechoux: If I don't have any home-frozen or canned corn in the winter, I will often add a cup of shrimp stock to the onion/pepper/celery mix and simmer it down before adding the tomatos. I add the corn after the veg. and stock have reduced to a thick consistency. Then I add the sugar, stir well, simmer for about 5 minutes and add the milk. This adds the richness that might be lacking from boughten corn that hasn't got the milk in it. This adds a considerable length of time to the cooking time, but is worth it, IMO. Ingredients:
1 dozen ear of corn, sweet |
8 tablespoons unsalted butter |
1 1/2 cups onions, chopped fine |
1 large green bell pepper, chopped fine |
1 large red bell pepper, chopped fine |
3 celery ribs, chopped fine |
3 large ripe tomatoes, peeled seeded and chopped |
2 teaspoons salt |
1 teaspoon cayenne pepper (to taste) |
2 teaspoons black pepper |
4 tablespoons sugar |
1 cup evaporated milk |
Directions:
1. Shuck the corn and cut the kernels into a bowl.
2. Scrape cobs into the same bowl to get all the milk. .
3. Melt the butter in a heavy saucepan over medium -high heat.
4. Add all vegetables and saute until onions are transparent.
5. Stir in salt and the peppers.
6. Add corn and corn milk , the sugar and evaporated milk.
7. Reduce heat to low, cover and cook until corn is tender, about 15 minutes.
8. Adjust seasoning to taste.
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