Sweet corn is cooked slowly with onions, tomatoes and bell pepper in this irresistible side dish. Serve it alongside gumbo, jambalaya or your favorite bean casserole. This recipe comes to us from Holly Clegg of The Healthy Cooking Blog.
- 8-10 ears fresh corn, cut off the cob, cleaned and rinsed
- 6 cups frozen corn, thawed and rinsed
- 2 onions, chopped
- 1 green bell pepper, cored and chopped
- 2 cups tomatoes, chopped
- 2 teaspoons sugar
- ¼ cup skin milk
- Salt and pepper, to taste
- 2 tablespoons canola oil
In a large bowl, combine corn, onions, green pepper, tomatoes, sugar and milk. Season with salt and pepper to taste.
In a large non-stick pan, heat oil over medium heat. Add corn mixture, stirring to coat, then lower heat to medium-low.
Cover and cook for about 20-30 minutes, or until corn is tender, stirring frequently. If mixture becomes too dry, add a little extra milk. Plate and enjoy!
Corn Maque Choux
Servings per Recipe:Amount per Serving
Calories from Fat: 40
Total Fat: 5g
Saturated Fat: 0g
Dietary Fiber: 5g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.