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Corn Maque Choux

Source of Recipe

From "Kevin Belton's Big Flavors of New Orleans"


Recipe Introduction

"I remember my first taste of corn cut fresh from the cob. I can clearly see my mom going to the trouble of shucking and trimming. I wondered why she didn't just open a can or a freezer bag. Well, let me tell you why. There is nothing better than fresh corn off the cob. Nothing whatsoever."

List of Ingredients

3 ears corn, husks and silks removed
2 tablespoons butter
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 teaspoon Creole seasoning
1 teaspoon fresh thyme
1 tablespoon minced garlic
½ teaspoon hot sauce
3 stalks green onion, chopped
¼ cup chopped fresh tomato
Italian parsley, to taste
¼ cup heavy cream
½ teaspoon kosher salt
½ teaspoon white pepper



Recipe

Roast corn until heated through, about 10 minutes on a roaster, or in a 400 degree oven for 10 minutes on a roasting rack. Remove from oven, cool, and remove corn from the cob. Set aside.

In a large skillet, heat butter and sauté the corn, onion, bell pepper, Creole seasoning, thyme, garlic, hot sauce, green onion, tomato and parsley. Cook until soft, about 10 minutes.

Add cream and continue to cook for 2 minutes. Remove from heat and add salt and pepper. Adjust seasoning and serve warm.


Serves 4 to 6