In the spring, many southerners’ thoughts turn to gardening. Soon it will be time to plant those enticing rows of beans, corn, tomatoes, okra and other vegetable delights. And then just a few short months later … time to enjoy the bounty of the garden. Especially that particular southern favorite: Fresh corn.
Louisiana’s traditional Maque Choux — this lighter, vegetarian version — is an easy and tasty way to feature fresh corn. We’ve lightened it by omitting the usual bacon or ham and using fresh corn rather than canned cream corn, which can add sugar and sodium.
If you can’t wait for local corn, frozen fresh corn will do nicely. Consider it a summer preview.
Maque Choux
Ingredients:
- 6 ears fresh corn with kernels cut from the cob
- 3 summer squash well washed and cubed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large tomato, peeled, seeded, diced
- 1 sweet onion, diced
- 1/2 red bell pepper, diced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- a dash of Tabasco sauce (or other hot sauce)
Method:
In a large skillet (cast iron if you have it) heat the oil and melt the butter on medium high. The olive oil will help reduce the smoke point of the butter. Add the onion, bell pepper and garlic and sautee until onion is transparent. Add remaining ingredients and sautee together for about 5 minutes mixing well. Reduce the heat, cover and simmer about 20-25 minutes until the corn and squash are crisp tender.
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