Eula Mae's Maque Choux

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  • 2 tablespoons butter
  • 1/2 cup chopped yellow onions
  • 1/2 cup seeded and chopped green bell pepper
  • 4 cups corn kernels (canned, fresh, or frozen, thawed)
  • 1 medium-size ripe tomato, peeled and chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon TABASCO® brand Original Red Sauce


Melt the butter in a large, heavy saucepan over medium heat. Add the onions and bell pepper and cook, stirring often, until soft, about 5 minutes.

Add the corn, tomato, salt and TABASCO® Sauce. Reduce the heat to medium-low and simmer, uncovered, until the corn is tender, 10 to 15 minutes. Serve hot.

Makes about 4 servings.

Recipe from "Eula Mae's Cajun Kitchen Cookbook"

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