The Corn Maque Choux

Pronounced “corn mock shoe”, here is my recipe, in a lighter on fat, and lighter on sugar version, for this popular Louisiana side dish. It’s filled with a tasty 10 vegetables, and loaded with vitamins. This will give you 6 to 8 servings. The longer the flavors marinate, the better it tastes. πŸ™‚ Refrigerate any leftovers. Here we go…..

The Corn Maque Choux by The Grecian New Orleanian

The Corn Maque Choux by The Grecian New Orleanian

The Corn Maque Choux by The Grecian New Orleanian

The Corn Maque Choux by The Grecian New Orleanian

6 whole ears of fresh corn, or 12 halves, already cooked, and corn cut off of the cob

1 large onion, diced 

1 medium green bell pepper, diced

1 medium red bell pepper, diced

3 celery stalks, sliced

6 green onion stalks, sliced

3 cloves garlic, crushed and minced

1 handful of fresh parsley, minced

Juice of 1/2 lemon

Juice of 1 lime

Season to taste with kosher salt and black pepper

If you like it spicy, large pinch of cayenne pepper, also called red pepper (don’t touch your eyes after)

Dash of paprika

3 individual packets of steevia

3 tablespoons butter ( or canola or vegetable oil, if fasting)

Non-stick skillet

Prepare all of your ingredients first. Place all ingredients in skillet. Cook on medium, stirring constanly, for about 15 minutes. Yields 6 – 8 servings. Enjoy as a side dish, or as a meal. Can also be added to soups. πŸ™‚ Please like, share, and rate this recipe, if you made it, and liked it. Have a blessed day. πŸ™‚

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