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Sticky Corn Maque Choux

"From My Kitchen To Yours” by Gretchen Frith

2 cans whole corn
1 can cream corn
1 small onion, chopped
¼ bell pepper, chopped
6 tablespoons butter
1 tablespoon sugar
¼ cup chopped tomato
Salt and Pepper to taste

Melt butter over medium heat, then add onion, bell pepper and tomato. Cook until vegetables are tender. Add whole corn and cream corn plus one can of water. Add sugar, salt and pepper to taste. Cook on low heat for 45 minutes, stirring often to avoid sticking.

"From My Kitchen to Yours, The 'Bleep' My Family Eats" is written with a love of food and the joy it brings to family and friends. Happy Eating!
Gretchen Frith
[Used with permission by Author, Gretchen Frith]

Maque choux is a traditional dish of southern Louisiana. It is thought to be a mixture of Acadian French (Cajun) and American Indian cultural influence. It contains corn, green bell pepper, onion, and sometimes other vegetables and seafood such as shrimp and crawfish. [Wikipedia]

  • Corn Macque Choux