Corn and Tomatoes

Mais Saute aux Tomates

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Corn, Cut From the Cob
  • A Pint of Fresh Tomatoes, Peeled and Chopped
  • 2 Tablespoonfuls of Butter
  • Salt and Pepper to Taste
  • Sprigs Each of Thyme, Parsley and Bay Leaf
  • A Teaspoonful of Sugar


Place the butter in a frying pan, and when it heats well, without browning, add the Tomatoes. Let them simmer for about five minutes, stirring well, and then add the minced herbs. Let these stew for three minutes, and add the Corn, which has been scored and cut from the cob. Mix all thoroughly. Add salt and pepper to taste, and a teaspoonful of sugar, or less, according to taste. Let all stew or saute for about twenty minutes, and then stir in a teaspoonful more of butter. Serve hot, after cooking ten minutes longer. Serve with Roast Meats or Grillades or Daube.