LOUISIANA MAQUECHOUX
A change of pace for your usual corn side dish. It is both pleasing to the eye and the palate! Works equally well with fresh corn or frozen. I found this recipe in the All New Good Housekeeping Cookbook.
Provided by SharleneW
Categories Corn
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium-size non-stick skillet.
- Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
- Add corn, tomatoes, salt, sugar and cayenne pepper.
- Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
- Check and stir occasionally.
- It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
- When corn is done, stir in half and half and cook until it is hot.
- Garnish by sprinkling with freshly ground black pepper and chopped parsley.
Nutrition Facts : Calories 230.5, Fat 4.3, SaturatedFat 1, Cholesterol 2.8, Sodium 449.5, Carbohydrate 48.5, Fiber 6.3, Sugar 3.3, Protein 7.3
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