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Corn Maque Choux - A Thanksgiving Favorite by Sherry Sweeney

posted Apr 23, 2011, 6:27 PM by Peggy Sweeney-McDonald   [ updated Apr 23, 2011, 6:34 PM ]
1 cup chopped onion
1/2 cup chopped bell pepper
1 tbsp. cooking oil
1 tbsp. butter
1 package frozen corn
1 can rotel diced tomatoes (hot or mild)
1/4 tsp sugar
Salt, pepper and Tony's Creole Seasoning
Saute' onion and bell pepper in cooking oil and butter.  When soft, add frozen corn and let it stick to the bottom of the pan.  Once the corn is thawed, add tomatoes and let it all fry down.  You can use  fresh corn off the cob.  Add a little water at a time and smother until corn is tender and tastes good.  Add salt and pepper.  If you used mild Rotel, add a little Tony's to taste.  pur into an 8 x 8 csserole dish and refrigerate overnight.  Remove from fridge and allot it to reach room temperature.  Heat covered with foil on 350 until warm throughout. 
You can double the recipe to make a full 9 x 11 casserole dish.  The dish announces the arrival of Thanksgiving.