2-on-Tuesday: Corn Maque Choux

This is an old Cajun favorite I've updated. Everyone thinks Cajun food is synonymous with spicy-hot. Growing up in Louisiana, I can confirm this is not always correct. Traditionally, Cajuns have lived off the land eating what is seasonal, fresh and indigenous to the area. My family prefers bigger chunks of vegetables in this maque choux (pronounced mock-shoe). Try to use summer's freshest ingredients instead of can veggies. You'll taste the difference.

1 bag    Corn, fresh or frozen whole kernels or cut kernels off the cob
1/4 C    Olive Oil or Coconut Oil
2 C        Onion, chopped
1 C         Green Bell Pepper, chopped
2 lrg      Ripe Tomatoes, cut up
1 1/2 t   Salt
1 t           Sugar
Black Pepper, to taste

• Heat oil in deep skillet and add all ingredients
• Cook on medium-high heat until it starts to bubble
• Lower heat to medium and cook for 30-45 minutes, stirring often to prevent sticking
• Serve as a side dish or with your choice of cooked grain (rice, quinoa, couscous)

Add some garlic toast, too! You gotta try this recipe because it doesn't involved alligators or crawfish. C'mon back and tell me whatcha think?

~"Sam"