By
Luci Kelm
CORN MAQUECHOUX
By Veggie Life Magazine (March 1995)
5 large ears corn (or 1-16 oz pkg frozen corn)
2 Tbsp oil (I used avocado oil)
1 green or red bell pepper, chopped
1 medium onion, chopped
1 bay leaf
16-oz can of tomatoes, chopped
½ cup water
½ tsp Tabasco sauce
Salt & pepper to taste
4 scallions, chopped
1) In a large bowl remove corn from cob by standing ears on end and cutting off the kernels with a sharp knife.
2) In a large skillet over medium-high heat, sauté bell pepper and onion in oil till wilted. Add corn, bay leaf, tomatoes, water, Tabasco sauce, salt and pepper. Bring to boil, reduce heat, cover and simmer for 30 minutes. Remove bay leaf.
3) Transfer to a serving dish and sprinkle with scallions.
Serves 6-8
Enjoy!
FYI: Maquechoux – pronounced: “meshow” & means: “The greatest of all time.”
Healthy Lifestyle Center, 4300 N River Rd., Rogue River, Oregon
541-582-1262 – healthylifestylecenter7@gmail.com – rrsda.com