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Smothered Corn (Maquechoux)

From Betty Fussell, I Hear America Cooking

Serves: 4-6


  • 8 ears fresh corn (to make 4 cups kernels)
  • 4 tbs. butter
  • 3/4 c. chopped onions
  • 1/2 c. chopped green pepper
  • 4 green onions
  • 1 tbs. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. white pepper
  • 1/4 tsp. cayenne pepper
  • 1 c. heavy cream
  • 1 egg, beaten


  1. Cut kernels straight down from the cob. With back of knife, press the cut rows of the cob to strip them of as much corn "milk" as possible.
  2. In skillet, heat butter and sauté kernels with chopped vegetables and seasonings for 3-4 minutes. Add all but 2 tbs. cream, cover, and simmer gently 20-30 minutes. Uncover for last 5 minutes to let mixture thicken slightly.
  3. Just before serving, beat remaining cream to a froth with the egg and add to the corn.


  • I've always used frozen corn kernels for this, and never regretted it.

Keywords: Cajun, Vegetables, Corn.