Recipes

Corn Macque Choux

• 4 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon minced fresh garlic
• 10 ounces whole-kernel corn
• 1 (14 ounce) can cream-style corn
• 1 jalapeno, deseeded and minced
• 1 medium tomato, peeled and diced
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 dash Worcestershire sauce
• 1/2 cup whipping cream

In a saucepan, melt butter on low fire. Add the onion, bell pepper, and garlic; saute until onions are clear. Stir often. Add whole-kernel corn, and stir well. Cook corn until tender. Add cream-style, jalapeno, tomato, sugar, salt, cayenne, black pepper, and Worcestershire; and stir and simmer for 2 minutes. Add whipping cream; stir and simmer for 2 additional minutes. Remove from heat. Put one-fourth of mixture in food processor and puree. Return puree to the pot, and mix well.