Macque Choux (pronounced “mock shoe”) is a Cajun corn and vegetable sauté. Here we eschew the traditional bacon fat or butter for heart-healthy olive oil. Try it at your next backyard barbecue.
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 1/2 medium red bell pepper, diced
- 2 cloves garlic, minced
- 4 ears corn, kernels cut from cob (see Tip)
- 1/4 cup water
- 1 medium tomato, chopped
- 3 scallions, sliced
- 1/2 teaspoon finely chopped fresh thyme, or 1/4 teaspoon dried
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
- Step 1
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add bell pepper and garlic and cook, stirring, for 2 minutes more. Add corn kernels and water and cook, stirring, until tender-crisp, about 5 minutes more. Remove from heat and stir in tomato, scallions, thyme, paprika, salt and cayenne.
Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com