maque choux

(or is it 'maquechoux'?)

Annie and I had our Fourth of July party nearly a week late this year, since I worked on the actual day. We skipped the baked beans and sauerkraut salad, but otherwise made our usual menu: potato salad, coleslaw, weenie bread (challah dough with vegetarian weenies embedded, baked in a Pullman pan), watermelon (which we forgot to serve), and maque choux. The first time I made maque choux I carefully followed the recipe in Talk about Good, and it wasn't very good. Ever since then I've made it pretty much the same way, except that I leave out the sugar and don't cook it nearly as long, and it has always been very good indeed.

Maque Choux

makes a lot, but it makes good leftovers

6 ears of corn, husked and desilked as much as possible
1T olive oil
a small onion, chopped
3 ribs of celery, thinly sliced
a big green bell pepper, chopped
4 small ripe tomatoes, or a couple of bigger ones, peeled and chopped
salt and pepper and optional cayenne

Cut the kernels from the corn cobs into a big bowl, and then use the dull side of your knife to scrape the milk from them. While you're working on the corn, start cooking the onion on medium high heat in the olive oil in a big frying pan (one with a lid). When the onion's about ready add the celery, then the bell pepper and tomato. Let everything cook till it's done how you like it, then add the corn along with salt, pepper, and cayenne to taste. Stir around a little bit, then cover the pan and let cook on medium heat for about seven minutes. Taste for seasoning, then serve!