This traditional south Louisiana side dish (pronounced “mock shoe”) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce. Add shrimp, crawfish, Tasso ham or crabmeat for a hearty main dish entree.
Chopped vidalia onion
1 Cup (16 tbs)
Chopped red bell pepper
1⁄2 Cup (8 tbs)
Fresh corn kernels
2 Cup (32 tbs), cut off the cob (Use About 3 Ears Fresh Corn)
1⁄4 Cup (4 tbs)
1 Cup (16 tbs)
Cayenne pepper sauce
Fresh thyme leaves
Chopped green onions
Chopped flat leaf parsley
Heat butter and bacon drippings in a large non-stick skillet; add onions and sauté over medium heat for 5 minutes or until translucent. Add bell pepper and sauté an additional 3 minutes.
Add corn and sauté an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.
Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.
Here is a traditional south Louisiana side dish, combined with the flavors of Vidalia onion, red bell peppers and chicken broth along with rich heavy cream which gives it a an excellently flavorful and superbly delicious taste. Watch the video to see step by step instructions. Certainly a nice hearty dish idea for a perfect summer dinner!