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Louisiana Maque Choux
from the kitchen of Sharmagne Leland-St. John

6 ears of corn, husked and silks removed
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh heirloom tomato, chopped
14 cup milk
salt to taste
cayenne pepper
14 cup chopped scallions
8 strips crisply cooked bacon, crumbled

Cut corn off the cobs over a medium bowl. Cut
across the kernels again to release the milky liquid
from the corn. Add milk to the bowl and set aside.

Heat the oil in a large skillet over medium-high heat.
Add the onion and green pepper. Cook until onion is
transparent, approximately 7 minutes. Add the tomatoes
then the corn mixture to the skillet.

Reduce heat to medium low and cook for an additional
20 minutes. Stir frequently to prevent sticking.

Do not let it boil.

Season with salt and cayenne pepper. Lower heat, cover
skillet and cook an additional 10 minutes.

Stir in green onions and bacon. Remove from heat and serve.

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