Caribbean jerk pork and beef and corn maque choux (pics)

[Mrs. K.A.M.]

Sure not a problem. This is k.a.m.s grand-mothers family recipe.

Corn Maque Choux

2 or 3 tablespoons cooking oil
1 onion, chopped
1 bell pepper, chopped
1 pound of fresh corn
1 can Rotel tomatos, Original
1 can tomato sauce, 8oz

Heat oil in skillet,
Sauté onion and bell pepper,
Add corn, stir until mixed well,
Add Rotel tomatoes and tomato sauce,
Stir and cover, turn heat down to med-low,
Cook until corn is tender,
Stir from time to time so it doesn't stick.

Traditionally the corn is shaved off of the corn cob, but in a pinch, I use a 1lb bag of frozen corn.
_________________
Got Fire?

My UDS.

[Gr!ts]

That does look GREAT k.a.m.!

I've never tried the jerk thing, but have been thinking about it lately. And that corn looks awesome!

And thanks for that recipe Mrs k.a.m. I am definitely going to have to try it soon!

[k.a.m.]

Thanks Gr!ts, Mrs.K.A.M. and I are liking it more and more the flavor and spices are tremendous.