|10||Ears of corn*|
|¼ cup||Onion; chopped|
|½ cup||Green bell pepper; chopped|
|1||Clove garlic; minced|
|10 ounces||Ro-tel Tomatoes***; chopped, with liquid|
|3||minutes or until tender.|
* or 2 (16 oz) cans whole corn, drained, or 4 cups frozen corn kernels, defrosted
** or bacon fat
*** I prefer to use the mild Ro-tel or mix the Ro-tel 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. 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 recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997
Random recipe of the day