Got Corn? Make Macque Choux!

Looking for something to do with abundant crop of corn and tomatoes in the Summer? Look no further. Macque Choux (pronounced “mock shoe”) is a Cajun corn and vegetable sauté. It's refreshing, sweet with a cajun kick. I served with Mushroom and Herbs Coscous and Grilled Sirloin.

Macque Choux (adapted from EatingWell.com)

1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
4 ears corn, kernels cut from cob

1/4 cup water
2 medium tomato, seeded and chopped
3 scallions, sliced
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, for 2 minutes more. Add corn kernels and water and cook, stirring, until tender-crisp, about 5 minutes more. Remove from heat and stir in tomato, scallions, thyme, paprika, salt and cayenne.