MeMaw’s Maque Choux
Serves 4. Recipe is from Susanne Duplantis. Great with cornbread, the leftovers from this recipe can be made into stock. See recipe below. Husks can be dried for tamales.
6-8 fresh ears of corn, shucked
3-4 tomatoes, chopped
1 yellow onion, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and minced
2 tablespoon butter
½ teaspoon sugar
Creole seasoning to taste
1. Strip the corn over a large bowl. Stir in tomatoes. Set aside.
2. In a cast iron skillet over medium heat, melt 2 tablespoons butter. Add onion, bell pepper, garlic and jalapeno. Reduce heat to medium low. Cook for 20 minutes, stirring occasionally.
3. Add corn and tomato mixture, sugar and Creole seasoning to the skillet. Reduce heat to low. Cook additional 20 minutes.