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Tuesday, August 25, 2009

Corny Goodness




Even if you can't say it (mock shoe), it tastes great and makes a nice side dish on any plate. I've made the shortcut version with canned and also frozen corn and it was almost as good as fresh, so this is a year round recipe. Serves six.

For all my carnivorous and vegetarian friends, this one's for you~~

Cajun Maque Choux


1 stick butter or equivalent healthy alternative
4 1/2 cups fresh cut corn
1 can Rotel tomatoes (regular, or spicy if you dare)**
1 cup fine chopped yellow onions
1/4 cup finely chopped bell pepper
2 cups heavy whipping cream (or fat free 1/2 & 1/2)
2 pods fine chopped garlic
1/4 cup fine chopped green onion
1 Tbsp sugar, or 1 packet sweetener
1 tsp Tabasco
Sea salt, black pepper and parsley to taste

**If you don't have Rotel, you can used canned or fresh diced tomatoes spruced up with Tabasco or cayenne for spice.

In heavy 4-quart pot, melt butter over medium heat. Add in corn and cook while stirring for about five minutes. Slowly add in can of Rotel, regular onions and peppers. Increase heat a bit and keep stirring. Add in garlic, seasonings, sugar/substitute and Tabasco.

After about 30 minutes, add in cream and cook about 10 more minutes. Keep stirring and make sure ingredients aren't sticking to bottom of pot. Add in green onions and parsley and stir. Cover with lid and turn heat off.
















Photo by Spamwise

21 comments:

Jill Kemerer said...

Sounds and looks delicious! Yum!

Michelle H. said...

Looks yummy, but what is the purpose of the whipping cream?

Carol @ TheWritersPorch said...

Hey Cuz, I spent last night looking at a new cookbook I received yesterday titled " Talk About Good". It's put out by the Lafayette Jr. League. I'm dying to make the Corn Casserole recipe. I made the Tamale Pie last night and it was devine! :)

B.J. Anderson said...

This looks really yummy! I love these recipes. Thanks for taking the time to share. :)

Angie Ledbetter said...

Jill - It is, and it's a good recipe to tweak and make your own.

Michelle - The cream is a binding agent and makes it saucy vs. dry. :)

Carol - Great cookbook! If you can get your hands on an old copy (ebay?) of River Roads, it's a staple for local cooks too. Baton Rouge Jr. League, I think. Also Marcelle Bienvenu's cookbooks are aweeeeesomeeeeeee. She's from Lafayette area also.

So glad you enjoy these B.J. You're so welcome!

Jessica said...

LOL! Way too many vegetables for me. Ha.
I made your lemon potatoes and carrots. My kids wouldn't touch it, but hubby ate it up.
:-)

Pseudonymous High School Teacher said...

I am so going to try this. Anything with heavy cream is OK by me.

DebraLSchubert said...

Now you're talking my (vegetarian) language! That looks AMAZING! We're making it, that's all there is to it. Don't even try to stop us! (My husband's the one who's not afraid of the kitchen. Hence the "we're" and "us.")

Elizabeth Bradley said...

What a great recipe. When I don't have time to boil and cut the corn off the cob, (or it's out of season), I buy Trader Joe's roasted frozen corn. It's so good and I'm gonna use it in this recipe. Thanks Angie!

dellgirl said...

Thanks for sharing this yummy looking dish. I will definitely use it, I love corn and have it at least once a week. Glad you included "Mock Shoe" otherwise I would have murdered the pronounciation. Hahahaaa...

A Mom on Spin said...

I never in my life heard about mock shoes before!!!

Angie Ledbetter said...

Jessica - glad hubby liked those lemony veggies. (You can mash em in same recipe and tell the kids you added food coloring. They'll never know the difference.) :)

Hear dat, Pseudo!

Schube - Please tell Mr. Chuck I hope "y'all" like it. hehe

You're welcome Elizabeth. I'm sure your substitution for fresh corn will be just as yummers.

dellgirl - I'm a corn lover too, but sometimes forget to add it into my cooking routine. This is a great recipe for leftover roasted or boiled corn. Enjoy your "mock shoe," sha! :)

Angie Ledbetter said...

LOL Mom on Spin! Learn something new every day.

rileymagnus said...

Angie, this is wonderful! I'm a retired chef and currently writing a cookbook (among other things like literery fiction, urban fantasy and maybe romance - that romance thing just sort of snuck up on me.)I've added you to my blog list and enjoy our tweets! AND I'm making some of your recipes real soon!

Debbie Riley-Magnus

Kathryn Magendie said...

been a while since I had that! yum! :)

JyLnC said...

This looks fantastic. I love everything that is listed in the ingredients. This one is a definite keeper!

Amie said...

Looks like a Cajun version of succotash!

Anonymous said...

Put shrimp in this and watch people melt into their shoes.
Oren

♥ Boomer ♥ said...

I remember a thousand years ago in Home Economics learning that the more colorful the food, the healthier it is. I love the looks of this!!

K. said...

MMMM...that looks yummy...I'll have to try that!

Marguerite said...

Just made some Maque Choux, yesterday, minus the cream. Good stuff!

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