This recipe is believed to be from the Choktaw Indian tribe of Louisiana. Best made with fresh summer corn, it is also very good when made with canned or frozen corn during the winter. If using fresh corn, be sure to scrape the “corn milk” from the cob and add to the pan for extra flavor. Add crawfish or shrimp for a to-die-for entrée.
1 1/2 TBS butter
1/4 cup chopped onion
1 small green bell pepper, chopped
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1/8 tsp cayenne
16 oz corn, cut from the cob, or canned or frozen
1/4 cup water
1 (15 oz) can cream-style corn
1 large tomato, peeled and chopped
1/2 tsp salt
In a large saucepan, melt butter over medium heat. Add onion and bell pepper. Sauté until softened. Add white pepper, black pepper, cayenne, sugar, corn and water. Stir, cover, and cook for 15 minutes over low heat, stirring occasionally and adding more water if necessary to prevent corn from sticking to the bottom of the pan. Add the cream-style corn, chopped tomato and salt. Simmer over low heat, uncovered, 5 more minutes.
Gary – If serving this as a main course with seafood, look for a crisp white with some acidity to cleanse the palate of the creamy corn sauce. A crisp, softly dry Riesling, Pinot Gris/Grigio, Viognier, Verdejo or crisp sparkler would be a fine choice.
