Pronounced "MOCK SHOE", this is a dish that the Cajuns got from the Native American tribes
that populated southwest Louisiana. It's wonderful, and you can vary the recipe by adding
chicken, crawfish tails or even crabmeat. But most of the time it is just like this ...
1 dozen ears fresh sweet corn
8 tablespoons (1 stick) unsalted butter
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
1 large red bell pepper, finely chopped
3 ribs celery, finely chopped
3 large ripe tomatoes, peeled, seeded and roughly chopped
2 teaspoons salt
1 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
4 tablespoons sugar
1 cup evaporated milk
Shuck the corn and remove all of the cornsilk.
Hold each cob over a bowl and cut the kernels away in layers (don't cut whole kernels),
then scrape the knife along the cob to get all of the "milk" out of it.
Melt the butter in a large saucepan or pot over medium-high heat.
Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent,
about 10 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs,
the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender,
about 10-15 more minutes. Adjust seasonings to taste.
Serves 8-10.
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Another Recipe
Mock Shoe (Maque Choux)
4 C frozen corn or kernals from 8 ears of fresh corn
2 Tablespoon veggie broth or balsamic vinegar
1 medium onion, chopped (1/2 C)
1 small green bell pepper, chopped (1/2 C)
1 medium tomato, diced
1/4 teaspoon ground or flaked red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a 3-quart saucepan, cook onion and green pepper in veggie broth or balsamic vinegar
about 5 minutes or until tender. Stir in corn, tomato, salt, black pepper, and red pepper.
Cover and cook over low heat about 20 minutes or until corn is tender. Season to taste.
Not sure where I got these - Charles Broussard