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Corn Macque Choux

Alice’s Easy Corn Macque Choux


Alice's Easy Corn Macque Choux
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  • 6 fresh tomatoes, pureed
  • 4 bell peppers (one of each color-red, orange, yellow, green) chopped
  • 3 large onions, chopped
  • 2 sticks butter
  • 6 cans whole kernel corn, drained
  • 6 cans cream corn
  • 6 cans white shoepeg corn, drained
  • 6 cans Mexicorn, drained
  • 6 cans Ro-tel
  • 2 c. sugar
  1. In large Dutch oven, melt butter.
  2. Add peppers and onions and sauté until tender.
  3. Add tomatoes, sugar and Ro-tel. Cook for another 5 minutes.
  4. Turn heat off and add rest of ingredients. Stir to mix.
  5. Refrigerate overnite.
  6. Bake uncovered at 375 for 4 hours or until mixture becomes thick. Stir frequently to keep from sticking to bottom.
  7. Let cool and put into ziplock bags to freeze.
*****This will make about 12 pints. I sometimes add crawfish etouffee or sauté shrimp to the corn for a change. It is also good to add to soups or chowders. You can also add different types of rice for a casserole effect.

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