I didn’t want to post about gravy tonight. It just didn’t seem right with how hot it’s been. I mean, I could eat gravy any ol’ time, but I wanted to tell you about something more appropriate for the season. So you get a naked post, a post without a picture, because my only ready-to-go pic is gravy. And I don’t want to post about gravy tonight.

Me and Vegan Dad are on the same wave-length. Must be the French influence - he in Canada, me misplaced Louisianian. Or could it be that it’s corn season? And hot? And you want a delicious meal without spending 8 hours heating up your kitch? Either way, we’re on the same wave-length, with slight variations. Here’s the recipe I use.

Read me now, believe me in a week.

Eula Mae’s Maque Choux*
(from Eula Mae’s Cajun Kitchen Cookbook)

2 tablespoons vegan butter (Earth Balance)
1/2 cup chopped yellow onion
1/2 cup seeded and chopped green bell pepper
4 cups corn kernels (fresh or frozen, thawed)
1 medium-size ripe tomato, peeled and chopped
1/4 teaspoon salt
1/2 teaspoon Original TABASCO®**

Melt the vegan butter in a large, heavy saucepan over medium heat. Add the onions and bell pepper. Cook, stirring often, until soft, about 5 minutes.
Add the corn, tomato, salt and TABASCO®. Reduce the heat to medium-low and simmer, uncovered, until the corn is tender, 10 to 15 minutes. Serve hot.***

*Edited to make vegan.
**I use at least 1 teaspoon, probably more, because a 1/2 teaspoon of Tabasco isn’t quite beautiful enough. So add Tabasco to taste. While you’re at it, you’ll probably need more salt. And how ’bout some freshly ground black pepper.
***I serve mine over rice. I don’t know why. But talk about good!