Mar 302016
 

Here is another one from Besh Big Easy. Macque Choux is a classic Cajun dish of corn stewed in cream. It has roots in Native America with the corn.

6 ears Sweet Corn, kernels sliced off the cob

1 Onion, chopped

2 tablespoons Butter

2 cloves Garlic, minced

1/2 Serrano Pepper. thinly sliced

1 cup Cherry Tomatoes, halved

1 cup Heavy Cream

Salt and Pepper

Cook the corn and onions in the butter in a large skillet over medium heat until they are soft and translucent. Add the garlic and serrano and cook a few minutes longer. Add the tomatoes and cream, raise the heat, and bring to a boil. Lower the heat and simmer for a few minutes. Add salt and pepper and serve.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.