Corn Maque Choux
By
Vicki Butts (lazyme)
@lazyme5909
5
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.
From Bon Appetit, October 2008.
Ingredients
-
2 Tbspbutter
-
1 cfinely chopped onions
-
1/2 cchopped red bell pepper
-
2 cfresh corn kernels (cut from 3 medium ears of corn)
-
3/4 cheavy whipping cream
-
1 tspchopped fresh thyme
-
1/2 tsphot pepper sauce, or more to taste
-
1green onion, finely chopped
-
2 Tbspchopped fresh italian parsley
-
1 Tbspchopped fresh basil
-
·coarse kosher salt
How to Make Corn Maque Choux
- Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
- Add bell pepper; sauté until beginning to soften, about 3 minutes.
- Add corn; sauté 2 minutes.
- Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
- Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
