Maquechou is a traditional Cajun recipe for a tomato and corn stew. It can be made with frozen corn during the winter months, but it is really great with fresh summer corn.
Serves 6
6 slices bacon
4 cups fresh corn (about 6 ears)
1 onion, chopped
1 red pepper, diced
2 large tomatoes, diced
1 Tbsp. minced basil
2 tsp. sugar
1/8 tsp. hot sauce
1/2 cup light cream
salt and pepper to taste
1/3 cup chopped chives
In a large skillet, cook bacon until crisp. Drain on paper towels then crumble and set aside. Pour off most of the bacon fat, leaving about 1 Tbsp. Add corn, onion and red pepper. Cook for 5 minutes. Add tomatoes, basil, sugar, hot sauce and 1/2 cup water. Simmer 20 minutes, or until tomatoes are cooked down. Stir in cream and one half of the reserved bacon. Simmer 10 minutes longer. Season to taste and serve topped with remaining bacon and chopped chive.
courtesy of: New England Herb Company, 59 North Street, New Haven, Vermont 05472, (802) 453-5503
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