Maque Choux

I’m convinced this delicious Creole side dish is the ultimate
accompaniment to grilled food. A friend from New Orleans, Melvina
Johnson, used to bring it to ALL our summer barbecues. We really let
her have it if she dared to bring anything different.

Makes 8 or more servings

Ingredients:

1/2 cup unsalted butter or 4 tablespoons olive oil
1 medium onion, finely chopped
1 green 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)
1/8 teaspoon cayenne pepper (or to taste)
2 medium tomatoes, peeled, seeded, chopped
1 cup chicken stock (or canned, low-sodium broth)

Preparation:

Melt butter over medium heat. Add onion, peppers, garlic and sauté for
5 minutes, until onions are translucent.

Stir in corn, tomatoes, pepper and cook 5 more minutes, stirring
occasionally.

Pour in stock. Reduce heat to medium low. Cover partially and cook
until all the liquid is absorbed (about 45 minutes.) Stir
occasionally.

Teacher Tips:

1. You can make this dish with frozen corn and canned tomatoes, and it
will be good – BUT it’s really meant for midsummer, when fresh corn
and tomatoes are at their peak. At that time, it’s INCREDIBLE!

2. If you want to make this a vegetarian dish, I suggest substituting
vegetable broth for the chicken stock. More Than Gourmet (see Sources)
makes a delicious, highly concentrated one you can keep on hand.