Source: New Orleans Seafood Cookbook by Andrew Jaeger
Time: 25 minutes
Servings: 10-12
This is a French adaptation of a Native American dish of Louisiana. The name is a French spelling of the original name, which would be pronounced something like "makshu."
Ingredients:
16 ears fresh corn (8 cups kernels)
2 Tbsp butter or veggie oil
1 C chopped onions
1 C chopped green bell pepper
1 tsp ground white pepper
1/2 tsp ground red pepper
1/2 tsp thyme
2 C chopped tomatoes
3 Tbsp heavy whipping cream
Using a sharp knife, cut the kernels from the ears, scraping the ears to obtain the milky pulp. In a skillet, fry the onions and green peppers in the oil. Cook until soft. Add the corn, white and red pepper, and the thyme, and cook until the corn starts to stick to the bottom of the pan. Add the tomatoes and cream and cook until thick, stirring regularly. Serve hot.