Corn Maque Choux (Fried Corn)

1. 1

   In the skillet, heat the butter over medium low heat until melted.

2. 2

   Add the onion and saute until wilted but not brown.

3. 3

   Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.

4. 4

   (This should take about 20 minutes).

5. 5

   Taste, adjust the seasonings if you need to, and serve.

6. 6

   Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.

7. 7

   However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.