Louisiana Maquechoux
Yields: 8 accompaniment servings
1 tablespoon vegetable oil
1 large onion, diced
1 large red pepper, diced
1 can (14 1/2 ounces) chopped tomatoes in juice, drained
5 cups fresh corn kernels cut from cob (about 8 ears corn)
1 1/2 teaspoons salt
1/2 teaspoon sugar
pinch to 1/4 teaspoon ground red pepper (cayenne)
1/4 cup half-and-half or light cream
chopped fresh parsley for garnish
In 12-inch skillet, heat vegetable oil until hot over medium-high heat. Add diced onion and red pepper; cook, stirring occasionally, until vegetables are tender and well browned, about 15 minutes. Add drained tomatoes, corn, salt, sugar, and ground red pepper to onion mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in half-and-half; heat through. Garnish with chopped parsley if you like.
BUSY COOK'S TIP: When pressed for time, use 2 bags (20 ounces each) frozen whole-kernel corn, and cook only 15 minutes. |