Macque Choux II

Jane Lumpkin Clotiaux (originally from Clarice Clotiaux Crusenberry)

Yield: 6-8 servings

This is one of Reagan Clotiaux’s favorites and if Pam Clotiaux Howard is coming to the gathering, you might want to double it! When I fix this for Thanksgiving dinners, I at least triple it to feed the masses. (Dec 1996)

The name “shoepeg corn” actually derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resembled the wooden pegs used to attach soles to the upper part of shoes. It’s a common ingredient in salads and corn dishes throughout the Southern United States apparently, but is relatively unknown in other areas of the country. It is on rare occasions available fresh in some areas, but it is most often canned. The most noticeable difference from typical corn, is that shoepeg has smaller kernels and is sweeter.

2 Tbsp cooking oil (bacon grease is best for flavor)

1 onion, chopped (a bit of green onion adds to flavor, too)

2 (11oz) can shoepeg corn

1 (14.5oz) diced tomatoes

1/2 tsp sugar, optional

Seasonings 

Sauté onions in oil, add corn, tomatoes and seasonings. Cook slowly.