Maque Choux

An old cajun recipe for stewed corn & tomatoes. Enjoyable at any time of year,

but I love to make it on hot summer afternoons as a side to a sausage dish.

Pairs well with brown ales.

Ingredients

A little sugar

A good bit of grease (about a handful)

Handful of chopped onion

Handful of chopped bell pepper

Eight ears of corn

Handful of chopped tomatoes

Salt & Pepper (to taste)

Directions

1. Clean the corn and cut lengthwise about a thumbnail (1/4 in) from the top and

scrape down using the soft end of a knife (to keep the juices).

2. Mix all ingredients in a bowl excluding the grease. Salt & pepper to taste.

3. Pour mixture into a pot with hot grease in it at low heat.

4. Cover pot and cook for 45 minutes, and stir as you get up for more beers.

5. Serve. (Serves 4-6)