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Maude Brennan's Stewed Corn

Source of Recipe

"Brennan's Souvenir Cookbook"


Recipe Introduction

Featured at Brennan's in New Orleans

List of Ingredients

1/3 to 1/2 cup vegetable oil
2 stalks celery, finely chopped
1 medium white onion, finely chopped
2 cloves garlic, finely chopped
1/2 a green pepper, cut up fine
12 ears fresh white corn, shucked and rinsed in a colander, and drained
1/2 lb. boiled ham, diced 1/4 inch thick
2 8-oz. cans tomato sauce
1 1/2 tbsp. tomato paste
3 oz. cold water
about 1 tsp. salt
about 1/3 tsp. black pepper
2 bay leaves, broken up


Recipe

Heat the oil in a large saucepan, then add the chopped vegetables. Cook just until the vegetables are slightly soft, then add the corn and ham. Stir thoroughly, and simmer for a few minutes more, then add the tomato sauce, tomato paste, and water. Stir very thoroughly. Add the salt, pepper and bay leaves. Cover and cook over very low heat, uncovering to stir frequently, until the corn is tender. Taste a few kernels to check for doneness. Serve as is or over boiled rice.

Note: Maude shucks the fresh corn in two stages: first she slices off about half the thickness of the kernels; then she slices off the rest. She finds this gives you smaller, tenderer pieces of corn in the stew. The diced ham adds a great flavor to this vegetable stew, which can be served as an inexpensive main dish.