Recipe - Maquechou

10 Ears of corn*
One fourth cup Butter**
One fourth cup Onion; chopped
One half cup Green bell pepper; chopped
1 Clove garlic; minced
10 ounce Rotel Tomatoes***; chopped,
with liquid
1 teaspoon Salt

* or 2 (16 oz) cans whole corn, drained, or 4 cups frozen corn kernels,
defrosted

** or bacon fat

*** I prefer to use the mild Rotel or mix the Rotel with some Cajun
stewed tomatoes.

1. For fresh corn: Cut top part of kernels from cob with sharp knife. Use
back of knife and rub over cob to press out milk. For canned corn: Use
electric can opener!

2. Micromelt fat in a 3 quart dish. Saute onion, pepper and garlic on high
3 minutes or until tender.

3. Add corn, tomatoes and salt. Cover with wax paper. Cook on high 20
minutes. Stir once or twice. Cooking time will be shorter for canned corn.

Variation: For Seafood Maquechou, add 1 pound cooked shrimp or crawfish
during the last 5 minutes of cooking.

NOTES : Lou's notes: I've had not much luck microwaving shrimp. They
turn tough very quickly.
Recipe by: Tout de Suite a la Microwave

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997