Corn Maque Choux

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for today's food (to use the term loosely) funny:

Little Timmy sat playing in the garden. When his mother came
out to collect him, she saw that he was slowly eating a worm.
She turned pale. "No, Timmy! Stop! That's horrible! You can't
eat worms!" Trying to convince him further, "Now the mother
worm is looking all over for her nice baby-worm."

"No, she isn't," said Timmy.

"Why not?" said the mother.

"Because I ate her first!"

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                            TODAY'S RECIPE
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The story behind the name of this dish is that, in the old days,
farmers fertilized their corn with fish scraps, and this gave the
corn a taste and aroma reminiscent of cabbage, or "choux" in
French. The "maque" appears to be a Frenchified version of
the English word "mock," so here we have the classic Cajun dish of mock
cabbage.

Corn Maque Choux

1 Tbs (15 ml) butter
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) chopped green bell pepper
4 cups (1 L) corn kernels (fresh, canned, or frozen)
1/2 cup (125 ml) seeded and chopped tomato
Salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)

Melt the butter in a large saucepan over moderate heat. Add
the onion and the bell pepper and cook for about 5 minutes,
stirring frequently. Add the remaining ingredients and simmer
over low heat for 10 to 15 minutes, until the corn is hot and tender.
Serves 4 to 6.
Received on Mon Nov 8 15:30:48 2010