Corn Maquechoux


  • For two servings:
  • 1 Tablespoon of onion, minced
  • 1 clove of garlic, minced
  • 1 Tablespoon of oil or butter
  • 1 medium tomato, peeled, seeded and chopped
  • 2 ears of fresh corn
  • 1 teaspoon of sugar
  • salt, black pepper and Cayenne pepper to taste

Image: a cornfield


Cut the kernels off the corn using a very sharp knife and cutting with a sawing motion. Then scrape the cobs with the back of the knife to get all the juice. Heat the oil and saute the onion for two minutes over medium heat, stirring often. Add the garlic and continue for another two minutes. Add the tomatoes and bring to a simmer. When the tomatoes have reduced slightly add the corn, sugar, salt, black pepper, Cayenne. Stir frequently to keep it from sticking. As soon as the corn is well heated it is ready to serve.


Corn Maquechoux tastes better in Lafayette, Louisiana than anywhere else. But if you have corn that's very fresh and milky you have a chance. This recipe comes from many sources but mostly from the cookbook by Zydeco diva, Queen Ida Guillory and Naomi Wise -- "Cookin' with Queen Ida." Queen Ida credits her mother, Mrs. Lewis.

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