Corn Maque Choux....Cajun Cookin'

Corn Maque Choux is something I grew up eating, being part of a Southern Family food is VERY important to us. In Louisiana there is a saying that: We Cajuns eat breakfast, thinking about lunch, and planning dinner or something like that...

This Side Dish is Sweet and Spicy(if you like it like me) and is a Fave for corn lovers.The classic "Trinity"(bell pepper,onion,celery) is used with this recipe, and many people have their own style of cooking the trinity to make the base for their meal taste the way they like it. I like to finely chop the celery and bell pepper, but i leave the onions sliced in circles and the tomatoes chunky because i like to taste them more in each bite..You can do the same to your taste. It is very fast and easy to make and VERY nutritious(except for the oleo!)

This is the Trinity+Tomato+1 Stick Butter

After 20 minutes of simmering, add the corn and rest of ingredients.

Here's the Recipe:

4 cans corn(save juice of one can)

1 stick of butter(don't think about it!)

2 cups sliced/chopped fine onions

3 med. bell peppers chopped fine(make it colorful)

4 sticks of finely chopped celery

5 tomatoes chopped chunky/or finely,deseeded

generous seasoning with salt and pepper

red pepper as you like(optional)

4 tbs sugar

1 cup of Evaporated Milk

Melt butter over med- high heat in a big pan, add trinity and tomato, cook for about 15 minutes on med heat. Stir in salt and pepper,corn,sugar,evap milk. Stir. Reduce heat to med-low and cook till trinity of softened. Add red pepper over serving if you like. Enjoy!