Boiled Corn Maque Choux

1/4 cup unsalted butter
1 can Green Giant corn kernels
1 can Rotel tomatoes with chiles
2 cups onions, chopped fine
4 cans Green Giant Mexican corn
1/8 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon white pepper
3/8 teaspoon granulated garlic
1 tablespoon chicken base
1 cup heavy cream
1 teaspoon sugar
1 cup water
1 teaspoon basil

Melt butter in cast iron or heavy pot. Add can of corn kernels and saute until corn is light brown in color. Remove browned corn and reserve for later use. Add the tomatoes with chiles and onions.

Cook on high heat for 10 minutes and stir vegetables frequently to keep from burning.

Add Mexican corn, black pepper, red pepper, white pepper, granulated garlic and bay leaf. Stir well and cook covered on high heat for 5 minutes.

Uncover, scrape residue on bottom of pot and cook for an additional 5 minutes covered.

Uncover, scrape residue from bottom of pot, remove bay leaf, add browned corn and cook on high heat for 10 minutes. Add chicken base, cream and sugar, mix well, then add water. Simmer for 5 minutes, add basil, simmer until ready to serve.

Serves 20.

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Cajun Country -- New Iberia, Louisiana