Corn Maque Choux

SUBMITTED BY: Susan Arcement

1 stick butter
1/4 cup vegetable oil
7 cups or 2 lbs. fresh or frozen corn kernels
1 medium onion, chopped coarsely
2 tablespoons sugar
2 teaspoons Cajun seasoning
1 – 14.5 oz. can diced tomatoes
1 cup vegetable stock, or more if needed
1/2 cup heavy whipping cream


In a large nonstick skillet, melt 1/2 stick butter in vegetable oil.  Add corn, onion, sugar, and Cajun seasoning.

Cook over high heat for about 15 minutes, stirring occasionally.  Stir more often if the mixtures starts sticking.

  Stir in 1 cup stock and diced tomatoes.  Cook about 5 minutes, stirring occasionally.

  Add remaining 1/2 stick butter and stir until melted.  Cook 10 minutes, stirring frequently.  

  Lower heat and stir in heavy whipping cream.  Cook until most of the liquid is absorbed, about 5 minutes, stirring occasionally.  Remove from heat.