corn maque choux
(5 ratings)
Pronounced "mock shoe," this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish. From Bon Appetit, October 2008.
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(5 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For corn maque choux
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2 Tbspbutter
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1 cfinely chopped onions
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1/2 cchopped red bell pepper
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2 cfresh corn kernels (cut from 3 medium ears of corn)
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3/4 cheavy whipping cream
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1 tspchopped fresh thyme
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1/2 tsphot pepper sauce, or more to taste
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1green onion, finely chopped
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2 Tbspchopped fresh italian parsley
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1 Tbspchopped fresh basil
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coarse kosher salt
How To Make corn maque choux
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1Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
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2Add bell pepper; sauté until beginning to soften, about 3 minutes.
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3Add corn; sauté 2 minutes.
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4Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
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5Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
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