Tuesday, February 5, 2013

Machoux: An alternative to the everyday veggie

No matter what part of the globe we reside in, we add a side dish to round out just about every meal we create. Whether you incorporate beans, peas, salad, or corn, side dishes become bland over time. Well, here's a Cajun take on a bland dish that is sure to please!

Corn Machoux, pronounced Mak shu, has been a traditional dish of South Louisiana for generations. The beautiful colors and bold flavors add a bright and delicious contrast to any main dish. This particular recipe will feed a crowd; but we love leftovers, and you will too after you try this amazing recipe! Below are some suggestions for many other ways to enjoy this dish, so that you will have other ideas to use your leftovers too. Heck! You may even double or triple this recipe!

Yields: 10 servings

1 lb. corn (We like to use fresh cob corn; but you can also use frozen corn.)
4 tbsp. butter or margarine, unsalted
1 large onion, diced
1/2 cup diced green bellpeppers
1 cup tomato, diced
1 tbsp. garlic, minced
1/2 cup heavy cream
salt to taste

In a saute` pan, melt butter on medium/high heat. Add onions and stir for 3 minutes, or until clearing begins. Add bellpepper and garlic, and mix together for another 3 minutes. Add corn, stir, and cover.

Right before covering

Cook for an additional five minutes until adding tomatoes. Stir gently while adding cream and Mr. Pete's Cajun Seasoning. Heat thoroughly and taste. Add desired salt. Serve immediately.

You'll no longer refer to corn as "bland"! You'll want to use the leftovers as a base for a corn soup or gumbos. You can also serve this recipe as a main dish! Add shrimp, crawfish, sausage, or chicken to this dish for an excellent quick and easy meal! Corn isn't your everyday vegetable anymore; especially when it's spiced just right with Mr. Pete's Cajun Spices! Get Hooked On It!!!

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