Corn Maque Choux

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.

Recipe from The Food Channel
Corn Maque Choux
10 mins
30 mins
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  • 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
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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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