Maque Choux from The Best of Cajun-Creole Recipes

Maque choux (pronounced: "mock shoe") is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.

Maque choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use focal ingredients such as bite-sized portions of chicken or crawfish.  Or serve over rice with natural juice gravy, along with pork roast or other meat.

4 tablespoons butter

2 tablespoons corn oil

1 large onion, chopped

1/2 cup diced bell pepper

12 ears fresh sweet corn

2 very ripe tomatoes, peeled and chopped

salt and black pepper to taste

In a heavy dutch oven, heat butter and oil.  Saute onion and bell pepper until wilted.  Cut the corn off the cob; scrape the cob to get all the milk; add to corn.  Add corn to dutch oven.  Cook covered about 10 minutes stirring often.  Add tomatoes, salt and black pepper to taste.  Cook 10 minutes.  Add a little milk if sticking.  Serves 6