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Maque Choux

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Comforting, a bit spicy and sweet, creamy, and utterly delicious — that's pretty much the perfect description for this Louisiana favorite. Traditionalists might use bacon fat or even sausage as the base of this dish, but I prefer to keep it entirely focused on just vegetables. By charring the corn in the cast iron skillet before you remove it from the cob, you really start to develop some rich, nutty flavors. This dish pairs well with any grilled fish or meat."

List of Ingredients

◦  3 ears fresh corn, husks removed
◦  2 tablespoons extra virgin olive oil
◦  1 medium Vidalia or sweet onion, finely diced
◦  1 green bell pepper, finely diced
◦  ½ teaspoon freshly ground black pepper
◦  ¼ teaspoon ground red pepper
◦  2½ teaspoons kosher salt, divided
◦  2 cloves garlic, minced
◦  1 (14.5-ounce) can diced tomatoes, undrained
◦  ½ cup heavy cream
◦  Freshly ground black pepper
◦  Garnish: thinly sliced green onions


Recipe

Place a 12-inch cast iron skillet over medium-high heat 1 minute or until hot. Add corn, and cook, turning occasionally, 3 to 5 minutes or until kernels are slightly charred; remove skillet from heat. Hold each cob upright on a cutting board, and carefully cut downward, cutting kernels from cobs; reserve corn milk and pulp. Discard cobs.

Return skillet to medium-high heat, and add oil, next four ingredients, and 1 teaspoon salt. Sauté 10 minutes or until onions are translucent and tender. Add garlic, and sauté 2 minutes.

Add tomatoes, and cook, stirring to loosen any browned bits from bottom of skillet, 1 minute. Return corn and reserved corn milk and pulp to skillet, and bring to a light boil. Reduce heat to low, and simmer 5 minutes. Stir in cream, and simmer 2 minutes or until slightly thickened; remove skillet from heat. Season with remaining 1½ teaspoon salt and additional freshly ground black pepper to taste. Serve immediately.


Serves 4