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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  • 2   tablespoons 
  • 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 
  • 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
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.
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.
Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
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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