Kathie Oh's Recipe

Maque Chox Corn

Category: on the sidelines

2 # whole corn
1/2 stick butter
1 tbsp flour
1/2 c. onion-diced
1/4 c. celery-diced
1/4 c. bell pepper-diced
1/2 c. fresh tomatoes-diced
1/4 c. diced parsley
1/4 c. diced onion tops
1 tbsp oregano
1 tbsp basil
1 tbsp minced garlic
Salt, black red and white pepper to taste

Saute butter and flour together to form a blonde roux. Add onions, celery, and bell pepper. Saute until the onions clear. Stir in tomatoes and corn, garlic, oregano, basil and simmer about 10 minutes. Adjust the salt and peppers to taste, add onion tops and parsley, serve. (Note-this dish lends itself well to the addition of any meats or fish. Add meat after the onions have cleared, add fish later depending on the size and texture of the fish. Try it with crawfish and tasso for a great combination.) Serves up to 8 people.