Maque Choux

• 2 ears sweet white or yellow corn, shucked and silk removed, or 1 1/2 cups frozen corn kernels, thawed
• 1 tablespoon olive or vegetable oil
• 2 tablespoons butter
• 1/2 medium yellow onion, diced
• 1 jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/2 cup peeled, seeded, and diced fresh tomato, or canned tomato (with juices)
• 1 (14-ounce) can red beans, kidney beans, or chili beans (for a bit more heat), drained and liquid reserved
• Salt
• Hot sauce

1. Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy).
2. Heat the oil and 1 tablespoon butter in a skillet to foaming.
3. Add the onion and cook for 23 minutes.
4. Then add the corn, jalapeno, and garlic and stir to mix.
5. Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce.
6. Stir and cook until heated through, then swirl in the remaining tablespoon of butter.
7. Keep the vegetables warm while cooking the chicken.

silk, olive, butter, yellow onion, jalapeno, garlic, tomato, red beans, salt, sauce

Taken from www.epicurious.com/recipes/food/views/maque-choux-383606 (may not work)