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Corn Macque Choux
Note: If you don't have the chopped veggie mix, chopped onion and garlic will do fine. If creole tomatoes are in season, use them (1 1/2 cups chopped, peeled, seeded) and add a little chopped jalapeno for heat.
2 tbs butter
1 cup chopped creole veggie mix (onion, bell pepper, celery, garlic)
6 large ears fresh corn, shucked and cleaned
1 can rotel tomatoes and chiles (I use original)
1/2 cup milk or cream
cajun seasoning to taste
Melt butter in a large skillet and saute veggie mix until tender. While that's cooking, cut the kernels off the corn cobs. Using a sharp knife, carefully shave down the cob, getting the kernels and corn milk off the cob. Should make a few cups of kernels. Don't substitute frozen or canned.
Toss corn and corn milk into skillet, season well and saute over medium heat for about 10 minutes. Add entire can of rotel (including liquid) to skillet and cook another 10 minutes. Add milk or cream, check seasoning, stir well and remove from heat. Serve immediately.