Title: Maque Choux (Cajun Corn Stew)
Categories: Ethnic Vegetable
Yield: 1 Servings

2	qt	Fresh corn cut off the cob (about
1	md	Onion; chopped
1	lb	Tomatoes; pureed (add some wat
2	c	(low sodium) vegetable broth or to
1/4	c	Vegetable oil
1	ts	Sugar (increase to 1 teaspoons if
1/2	ts	Salt
1/2	ts	Cayenne pepper (more or less to tas
1/4	ts	Garlic powder
1/4	ts	Freshly ground black pepper
1		Hot cooked rice

Recipe by: riacmt@ubvmsa.cc.buffalo.edu Heat oil in dutch oven or other large pot (cast iron is best, but use what you are comfortable using) over medium heat. Saute onions for about 5--10 minutes, or until they begin to carmelize. Add the tomato puree and cook for another 5 minutes, stirring occasionally. Add 2 cups vegetable broth (or tomato juice), corn, sugar, salt, cayenne pepper, garlic powder, and pepper. Bring to a boil over high heat, stirring and scraping bottom well so it doesn't stick to the pan bottom and scorch. When mixture reaches a boil, remove from heat and let sit for about 15-20 minutes. Before serving, heat and serve immediately with rice.

Note on shaving corn from cobs: This dish is good with frozen corn but it is absolutely phenomenal if you can get fresh corn. Peel husks and ``stringy'' hair from the corn; wash ears. Now take a sharp knife and cut only partway down so you get the ``tip'' of the corn kernels. Then cut another ``slice'' down the corn around all the sides. (Be sure not to cut too far or you will get the tough ``cob'' part.) Now take your knife and scrape the ``juice'' from the corn into the bowl holding your kernels.

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