- ¼ cup butter or bacon grease
- 1½ cups yellow onion, chopped
- 2 green onions, including green tops, chopped finely
- ¾ cup green bell pepper, chopped
- 2 stalks celery, chopped finely
- 1 clove garlic, minced Corn:
- 10 ears fresh corn (preferred), or
- 2 (15 ounce) cans whole kernel corn, drained or
- 4 cups frozen corn kernels, thawed
(For fresh corn: Take very sharp knife and slice through the top layer of the kernels. Then using the back of the knife, rub over remaining corn left on cob to press out the "milk".)
- 1 (10 ounce) can tomatoes with green chili peppers, "mild" I use Rotel.
For spicier taste, use "original".
- 1 teaspoon salt
- 1 teaspoon sugar
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Saute vegetables in butter or bacon grease over medium heat until
onions are transparent. Add corn, tomatoes (including liquid), salt and
sugar, stir well, cover and simmer for 15 - 20 minutes (about 15 minutes longer for fresh corn), stirring occasionally. If mixture seems too thick, thin slightly with chicken broth, milk or water. Taste and correct seasoning if needed.
*Note: For a delicious main dish, add one pound of raw shrimp, peeled
and de-veined, or one pound crawfish tails during last fifteen minutes of cooking. Additional seasoning (salt, pepper) may be necessary, if
desired.
Serve over steamed rice. With a green salad and hot French bread, it is
a delicious meal!
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