Maque Choux Midwest Style

Tradional Creole side dish of corn, tomatoes, onions and green peppers. I like to call it smothered corn because if you cook it right, it's all melted together, flavors and ingredients, into an irresistible deliciousness.

Yield: 4 servings
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  • 2 tablespoon(s) butter
  • 2 slice(s) bacon diced
  • 1/3 cup(s) onion chopped
  • 1 stalk(s) celery diced
  • 1 teaspoon(s) fresh garlic minced
  • 2 cup(s) frozen corn
  • 1 can(s) stewed tomatoes chop tomatoes coarsely
  • 1/4 cup(s) milk
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) fresh ground black pepper
  • 1 teaspoon(s) thyme
  • 1/8 teaspoon(s) cayenne


  1. Melt butter in 8" skillet. Add bacon, onion and celery; sauté over medium-high until just starting to brown. Add garlic and cook 30 seconds. Add remaining ingredients to pan. Bring to a nice simmer. Simmer, uncovered, for at least 20 minutes. Adjust seasonings to taste with more salt, pepper or cayenne as needed.
February 2013

This recipe is a personal recipe added by cheflinda and has not been tested or endorsed by MyRecipes.

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