Corn Maque Choux
Recipe from The Food Channel

This traditional south Louisiana side dish (pronounced mock shoe) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce. Add shrimp, crawfish, Tasso ham or crabmeat for a hearty main dish entree.


Corn Maque Choux

by 3  people


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Servings: 6
Prep Time: 10 mins
Total Time: 30 mins
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Ingredients
  • 2   tablespoons 
    butter
  • 2   tablespoons 
    bacon drippings (optional)
  • 1   cup 
    finely chopped Vidalia oinion
  • 1/2  cup 
    chopped red bell pepper
  • 2   cups 
    fresh corn kernels cut off the cob (about 3 ears fresh corn)
  • 1/4  cup 
    chicken broth
  • 1   cup 
    heavy cream
  • 1/2  teaspoon 
    sugar
  • 1/2  teaspoon 
    cayenne pepper sauce
  • 1/2  teaspoon 
    fresh thyme leaves
  • 2   tablespoons 
    chopped green onions
  • 1/2  tablespoon 
    chopped flat leaf parsley
  •  
    Kosher salt and black pepper to taste
Directions
1.
Heat butter and bacon drippings in a large non-stick skillet; add onions and saute over medium heat for 5 minutes or until translucent. Add bell pepper and saute an additional 3 minutes.
2.
Add corn and saute an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.
3.
Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
4.
Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.
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