Native American Maque Choux
The classic corn dish was introduced to the Cajuns by the local Native Americans. It is stepped up in flavour with traditional Cajun ingredients: onions, green pepper, tomato and Tabasco sauce

Directions. Serves 4 – 6

1 large tomato
1 tablespoon of butter
½ onion, chopped
1 small green pepper chopped (I tend to use red pepper as well)
4 cups of sweet corn
½ teaspoon of salt
½ teaspoon Tabasco sauce.

• Skin, seed and roughly chop the tomato
• Melt the butter in heavy based pan. Add the onion and pepper and cook for 5 minutes until tender
• Stir in the corn, tomato, salt and Tabasco, stirring well
• Reduce the heat to a gentle simmer and cook the mixture for 10 – 15 minutes until the corn is tender.
• Serve hot with meat, rice or even pasta!

Source: “Cajun & Creole Cooking” by Carol Bowen. Published 1994 by Parragon Book Service Ltd , Bristol. << Back to the recipes.