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.

For more of my favorite corn recipes, check out my collection on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Yum

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Posted by Mary on October 26, 2011

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