Corn Maque Choux
"Sweet corn is cooked slowly with onions, tomatoes and bell pepper in this irresistible side dish. Serve it alongside gumbo, jambalaya or your favorite bean casserole. This recipe comes to us from Holly Clegg of The Healthy Cooking Blog."
Serves 8 ( I cut this in half but I am leaving the original quantities.)
2 onions, chopped (I used the chopping attachment on my immersion blender.)
2 cups tomatoes, chopped
Salt and pepper, to taste
This is a delicious dish. Everyone liked it and I certainly would make it again. I am a corn lover and hubby certainly likes corn. It had a good chance to succeed but, it really stood on its own. I do think that the seasoning gave it that extra boost to bring it to a higher level of greatness. I have a feeling, though, I would have liked it without it, also.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
From Wikipedia "Maque choux pronounced /ˈmɑːkʃu/, approx. "mock shoe") is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
It is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. Historically bacon grease was used for this, although this is now more often substituted with various combinations of oil, butter, or cream. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity."