View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Maggie's Cajun Maque Choux (smothered corn and tomatoes)

Contributed By: Duncan | See all of Duncan's recipes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  30 Minutes
Recipe passed down from Grandmother, to Mom and to us kids. Was part of our typical Sunday dinner during corn season. Freezes very well to enjoy in winter.
RECIPE INGREDIENTS
12 ears fresh corn (cut from cob and "milked")
1 medium onion, diced small
1 bell pepper, diced small
1 rib celery, diced small
1 can Rotel Tomatoes
salt
sugar
oil
DIRECTIONS
Cut kernels approx 1/2 down to cob (don't get hard part) and scrape with back of knife to get juice from cob


Saute onions, bell pepper and celery until translucent


Add cut corn and juice


Add can of spicy tomatoes


Salt to taste


If corn is really sweet, no need for sugar, otherwise add a table spoon of sugar to lighten flavor.


Lower heat to below simmer, cover, stir often as corn tends to stick to bottom.


Cook for 15-20 minutes until all veggies cooked, but corn may still be slightly crispy.


Typically serve as side dish with roast beef and rice and gravy.


Date Added: 09/15/2009
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.