Maquechou

Another version of a Cajun-country favorite.  Pronounced "mock shoe" this version is courtesy of Professor Jessica Harris' cookbook Beyond Gumbo.

2 T. butter

4 cups fresh corn kernels, about 6 - 8 ears

2 large onions, finely chopped

1 pint light cream

2 T. minced pimentos

dash of Tabasco sauce

salt

freshly ground black pepper

Melt the butter over medium heat in a 3 quart saucepan, and saute' the corn for 2 - 3 minutes, or until tender.  Add the onions and cook for 5 minutes, stirring occasionally.

Heat the cream in small saucepan or in a glass measuring cup in a microwave and gradually add it to the corn and onion mixture, stirring occasionally.

Cover, lower the heat and simmer for 10 minutes.  Add the pimentos, Tabasco and salt and pepper to taste. 

Cook for an additional 2 - 3 minutes.  Adjust the seasonings and serve hot.