Wednesday, October 26, 2011

Maque Choux - Corn and Tomatoes

Simple maque choux, a tomatoed corn, is a very simple side dish of tomatoes and corn cooked in sauteed onion and bell pepper.

Maque Choux - Corn and Tomatoes

I guess we're just about winding out of fresh garden tomato season, even for down here, though I did pick up a couple of large tomatoes the other day... not quite knowing what to expect from them. I used some on good ole turkey club sandwiches this past Saturday when we were finishing off the last of the vegetable beef soup I made, and was pleasantly surprised to find them so fragrant and tasty. I thought for a second there that it was still summer! So what to do with this other one?

Well, I have been the lucky recipient of some pretty old cookbooks - most from estate sales and garage sales, some very old, some related to kitchen products or brands, some, well, just downright weird to be honest. We won't go there. One of the ones that was passed on to me recently from my uncle was an old Betty Crocker Recipes for Today binder cookbook from the late-80s. I don't recall ever having seen this Betty Crocker before, being the owner of the "red one" since the 70s. It sort of reminds me of a collection of recipe cards, but compiled into a binder.

Anyway, when my laptop was acting up again the other night, I shut the thing down, and since The Cajun was watching football in the family room, headed to the bedroom to do one of my favorite things. No, not that! I flipped on the spare television, and piled up in the bed with my magazines and a collection of cookbooks to browse, including that Betty Crocker binder. I ran across Tomatoed Corn, a basic stovetop side dish of corn and tomatoes with veggies, and thought... well, of course! Good ole tomatoes and corn - a simple form of maque choux. So simple but so good! I tweaked it a bit and the result is this wonderful side dish that would go with just about anything. Sure wish I would have had some fresh okra to go along with it.

Here's how to make simple, yet delicious, tomatoes and corn.

Chop up a large tomato. I would recommend peeling it just so that you avoid those inevitable little twirls of tough and often inedible tomato skin that interfere with the enjoyment of a tomato dish. I have discovered the soft skin peeler, and is it one of my most favorite kitchen gadgets. It works like a charm without all that hassle of having to boil the skins off. If you enjoy tomatoes like I do, then you really should get one of these. Great for other soft skin fruits like peaches too.


Melt 2 tablespoons of butter in a skillet.


Saute 1/4 cup each of chopped onion and bell pepper until softened, about 5 minutes.


Add a can of drained, whole kernel corn, cover and cook on low for 10 minutes. If fresh corn is in season, sub in about 2 ears and cut the kernels off the cob with some of the milk.


Stir in the tomato and 2 teaspoons of granulated sugar.


Mix well, , cover and continue cooking another 5 minutes.


Serve. That's it! A super simple side dish, easy but delicious.



Recipe: Maque Choux - Corn and Tomatoes

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 10 min | Yield: About 4 servings

Ingredients
  • 2 tablespoons of unsalted butter
  • 1/4 cup of chopped onion
  • 1/4 cup of chopped green bell pepper
  • 1 (15 ounce) can of whole kernel corn, drained
  • 1/4 teaspoon of dried basil
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 large tomato, peeled and chopped
  • 2 teaspoons of granulated sugar, optional
Instructions

Melt butter in a skillet and saute the onion and bell pepper until softened, about 5 minutes. Add the corn, cover and cook on low for 10 minutes. Stir in the tomato and sugar, cover and continue cooking another 5 minutes.

Cook's Notes: When fresh corn is in season, substitute about 2 medium to large sized ears. Use the no-husk microwave method to pre-cook it, or allow time for the raw corn to cook in the skillet. Can substitute 1 (10 ounce) package of frozen corn and/or one (15 ounce) can of diced tomatoes, drained. I didn't peel my tomato, and while I did find a few curls of tomato skin it wasn't too troublesome for us. For variety, saute 2 slices of bacon, cut up until tender, then saute the veggies in the bacon drippings. Add butter at the end if desired.

Okra, Corn and Tomatoes Variation: Saute 2 cups of frozen okra in with the veggies, add remaining ingredients and proceed.

Source: http://deepsouthdish.com

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Posted by on October 26, 2011

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7 comments:

  1. These are ingredients I really enjoy. I vote for frozen corn (better texture I think). I too would not bother peeling tomatoes. Nice work.

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  2. POW! Look at all the color in this side dish. Throw a few chiles and there and perfection!

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  3. This looks delicious - perfect side dish!

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  4. Oh this recipes sounds great! I will have to try it soon. I thought I was the only one that laid in bed and read recipe books instead of novels :D

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  5. What a perfectly colorful side-dish. I actually think this will become part of my Thanksgiving menu. Thanks for posting!

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  6. I just made this for dinner tonight and it was delicious! Thanks for this recipe. I'm thinking it would be good (and colorful) for Thanksgiving this year.
    Sandy

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  7. Made this last night, delish! Thanks!

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