Eula Mae’s Maque Choux (Stewed Corn and Tomatoes)

A classic, Acadian French-Indian inspired side dish from Louisiana.


2 tbs. butter
1/2 cup chopped yellow onion
1/2 cup seeded and chopped green bell pepper
4 cups kernel corn (canned, fresh or frozen, but thawed)
1 medium-sized tomato, peeled and chopped
1/4 tsp. salt
1/2 tsp. Tabasco® hot pepper sauce


Melt butter in a large, heavy saucepan over medium heat. Add onion and bell pepper and cook, stirring often until soft – about five minutes.

Add the corn, tomato, salt and pepper sauce. Reduce heat to medium-low and simmer uncovered, until the corn is tender, about 10-15 minutes. Serve immediately.

Note: the traditional method uses rendered bacon fat instead of butter.

Recipe courtesy


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