What a special treat this is. This is a low-fat version of a Louisiana recipe (you don't want to know how it is usually made, can we say bacon fat, cream, AND butter!) It is called Maque Choux, pronounced "Mock Shoe." This is a great example of why I love cooking. Not all recipes have to be full of outrageous amounts of fat to be delicious! I love this side dish and I hope you do too. This takes maybe 20-25 mins to make and this is great for BBQ!
- 1 Tbsp olive oil
- 1 sm onion, cut into small dice (about 1/2 c)
- 1/4 red bell pepper, cut into small dice (about 1/4 c)
- 1 sm rib celery, cut into small dice (about 1/4 c)
- 2 c fresh corn kernels (from about 4 ears) or 2 c frozen corn kernels
- 1 tsp minced garlic (1 clove)
- 3/4 tsp salt
- 1/8 tsp cayenne pepper, (be careful, a pinch is all you need, if you are not good with heat, I reccomend skipping this)
- 1/2 c fat-free evaporated milk
- Heat oil in medium saucepan over medium heat. Add onion, bell pepper, and celery and cook, stirring often, until soft, about 4 minutes.
- Add corn, garlic, salt, and cayenne and cook 10 minutes, stirring often.
- Pour in milk. Cook over low heat until mixture is creamy, about 2 minutes. Inspired from Emeril Lagasse