Maque Choux

Name: Maque Choux
Ingredients: 1/2 cup unsalted butter or 4 tablespoons olive oil; 1 medium onion, finely chopped; 1 bell pepper, finely chopped; 1 small hot pepper, finely chopped (add more if you're so inclined); 1 large clove garlic, finely chopped; 4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds); 2 pinches red pepper flakes; 2 medium tomatoes, peeled, seeded, chopped; 1 cup chicken stock (low sodium, if you use canned - we use homemade)

9 ingredients

4 steps

Ingredients

1/2 cup unsalted butter or 4 tablespoons olive oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 small hot pepper, finely chopped (add more if you're so inclined)
1 large clove garlic, finely chopped
4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
2 pinches red pepper flakes
2 medium tomatoes, peeled, seeded, chopped
1 cup chicken stock (low sodium, if you use canned - we use homemade)

Directions

1

Melt butter over medium heat. Add onion, peppers, garlic and saute for 5 minutes, until onions are translucent.
2

Stir in corn, tomatoes, pepper flakes and cook 5 more minutes, stirring occasionally.
3

Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.
4

Teacher's Tip: If you want to make this a vegetarian dish, I suggest substituting vegetable broth for the chicken stock.