Melt butter in a large skillet over medium-high heat. Add corn, onion, and pepper; sauté for 10 minutes or until corn begins to brown. Add tomatoes, Cajun Spice Mix, salt, and broth; cook 20 minutes or until liquid almost evaporates, stirring occasionally.
In our household, we rate dishes by the number of "yums." We gave this a "yummy yum yum," our highest rating, and so did the 8 other folks who attended our Cajun/Mardi Gras-themed CL supper club last night. It is DELICIOUS! I was a bit skeptical, because it didn't have all the cream and butter that I've enjoyed in authentic maque choux in Lafayette, LA (Cajun country) where my family lives. However, I promise this dish will please. Be sure to make the Cajun spice mix that the recipe calls for. Sure, you could use Tony Chachere's or another pre-made Cajun/Creole spice mix, but I'd go for the fresh-made variety here. The crunchy fresh corn, delicious poblanos and spices all meld together so well. Again: yummy, yum, yum!
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