Don't get skeert 'cause you can't pronounce it; it's "mock-shoe." There, wasn't that easy?
If this is a regular in your recipe file box, I'd love to "hear" the spins and variations you use to make it your own.
To you writerly folkses -- last day to enter the Snarky Editor contest! C'mon...you know you got a bit o' the snark in ya and can give ol' Doofus a talkin' to. :D (There are signed copies of Kat Magendie's Tender Graces, and Cajun food prizes involved!)
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Corn Macque Choux
1 stick butter (or comparable amount of Healthy Balance)
1 can Rotel tomatoes ("regular," not "hot")
1 5-oz. can whole kernel corn
1 5-oz. can creamed corn
1 tsp. Tony's or other Creole seasoning
Dash of sea salt, pepper & garlic powder (or 1/2 tsp. minced)
1/4 cup fat free Half & Half
1/2 small white onion, chopped fine
Melt butter in a medium-sized heavy pan. {Cast iron works great!} Saute onion until limp and clear. Add in Rotel and saute for about five minutes. Turn down the heat a bit, and add cream. Stir constantly. Add in corn and seasonings. Simmer on medium low for about 10 minutes. (6 servings)
*Photo from food.com
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7 comments:
Never heard of this before. Sounds sweet and spicy....... just like you. :O)
I snarked. But it hasn't shown up on the comments for the Snark Week post. Do I need to resubmit?
Aww, Diane, you're too sweet! (I just entered your contest and followed the lady musician.) :)
Joey -- yeah, if it didn't show up right then, something didn't take, so you'll need to redo. Sowwy!
Mmmm, my favorite corn dish!
Love it! Especially at Jazzfest. *drools*
Thanks for the recipe, Angie!
My hubbie and I love corn and spice, so that's already a winner. :)
My pleasure, Tere.
Smiles and happy corn dishes to you, Karen. :)
Looks like a mighty fine Macque Choux, sha! Guess I'll have to make some, cause now I'm craving it!
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