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.



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 and most online bookstores. It is also available on Kindle and Nook.