Maque Choux

• 1/2 cup unsalted butter or 4 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 1 small hot pepper, finely chopped (add more if you're so inclined)
• 1 large clove garlic, finely chopped
• 4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
• 2 pinches red pepper flakes
• 2 medium tomatoes, peeled, seeded, chopped
• 1 cup chicken stock (low sodium, if you use canned - we use homemade)

1. Melt butter over medium heat. Add onion, peppers, garlic and saute for 5 minutes, until onions are translucent.
2. Stir in corn, tomatoes, pepper flakes and cook 5 more minutes, stirring occasionally.
3. Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.
4. Teacher's Tip: If you want to make this a vegetarian dish, I suggest substituting vegetable broth for the chicken stock.

unsalted butter, onion, bell pepper, hot pepper, clove garlic, corn kernels, red pepper, tomatoes, chicken stock

Taken from food52.com/recipes/6300-maque-choux (may not work)