Louisiana Maquechoux Recipes

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Steps:

• Heat oil in a medium-size non-stick skillet.
• Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
• Add corn, tomatoes, salt, sugar and cayenne pepper.
• Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
• Check and stir occasionally.
• It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
• When corn is done, stir in half and half and cook until it is hot.
• Garnish by sprinkling with freshly ground black pepper and chopped parsley.

Steps:

• Melt butter in a large pan over medium high heat. Add corn, onions, bell pepper, jalapeno and spices. Cook until soft-stirring occasionally. Add cream and cook for 2 more minutes.
• Remove from heat and serve.