Macque Choux Corn

Nobody does Macque Choux Corn (pronounced Mock Shoe) better than the Gumbo Shop in the French Quarter. Although no one seems to know for sure, this Cajun dish os believed to have been influenced by Native American culture. Both sweet and spicy, it makes a great companion to any Louisiana dish. You can purchase the Gumbo Shop cookbook here.

Ingredients:

• 1 heaping cup all-purpose flour
• 1 ½ tablespoons butter
• ¼ cup chopped onion
• 1/3 cup chopped green bell pepper
• ½ teaspoon minced garlic
• ½ teaspoon sugar
• ½ teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 pound yellow corn kernels, frozen or cut from the cob
• 1 15-ounce can cream-style corn
• ½ fresh ripe tomato, chopped (about ½ pound)
• 1 teaspoon salt

Directions::

• Melt the butter over medium heat in a large, heavy-bottom saucepan.
• Add the chopped onion, bell pepper and garlic and sauté until tender.
• Add the white pepper, black pepper, cayenne pepper, sugar, and corn kernels. Stir well.
• Cover the pot and cook for about 15 minutes, stirring occasionally, until corn is tender. If necessary, lower the heat and add a little water to prevent scorching.
• Add the cream-style corn, chopped tomato and salt to taste.
• Bring the pot up to a simmer and cook for 5 more minutes.