There are many variations of this delicious corn recipe, with or without tomatoes. This one was passed down to me from old friends.
Cut corn off the cob; shave down the cob to get the juice using blunt knife edge (shave each cob right after cutting kernels from it; then move on to next).
In large cast iron skillet, melt stick of butter then saute onion, jalapeno & red pepper; when tender, add corn, cream, salt, pepper, and sugar. Cook over low heat, stirring almost constantly, for 20 minutes.
If corn takes longer to get soft, add more cream and a little more butter.
**I’ve used 1-2 large bags fresh frozen corn when I was short on time.
**You can roast the corn cobs then scrape the corn off; adds a smokey flavor to the dish.
**May also add garlic
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A big hit for dinner tonight. We’ve never had anything like it and everyone loved it!
Wow! We had this at my neighbors house this weekend and it is awesome! Can’t wait to make it on my own!
This earns my triple threat rating – fast, easy and delicious! Thanks for sharing!
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5 Comments
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grace21184 on 12.11.2012
Great find. Churches up regular old corn
Little Missy Homemaker on 9.29.2009
I forgot to add that I did roast my corn. Loves it!
Little Missy Homemaker on 9.29.2009
I also used green pepper cause it was fresh from my garden. I thought it was great, I will make again.
flyingajoshi on 8.13.2009
This was awesome and so easy to make! I used two bags of frozen corn and green pepper rather than red (what I had on hand). It was GREAT!
on 7.29.2009
I LOVE Maque Choux…but it’s been way too long since I’ve had any. Will definitely be trying your recipe!!!