Corn Maque Choux

Name: Corn Maque Choux
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 2 Tbsp butter; 1 c finely chopped onions; 1/2 c chopped red bell pepper; 2 c fresh corn kernels (cut from 3 medium ears of corn); 3/4 c heavy whipping cream; 1 tsp chopped fresh thyme; 1/2 tsp hot pepper sauce, or more to taste; 1 green onion, finely chopped; 2 Tbsp chopped fresh italian parsley; 1 Tbsp chopped fresh basil; coarse kosher salt

By Vicki Butts (lazyme)
@lazyme5909

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.

Rating:

★★★★★ 3 votes5

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 Tbsp

butter
1 c

finely chopped onions
1/2 c

chopped red bell pepper
2 c

fresh corn kernels (cut from 3 medium ears of corn)
3/4 c

heavy whipping cream
1 tsp

chopped fresh thyme
1/2 tsp

hot pepper sauce, or more to taste
1

green onion, finely chopped
2 Tbsp

chopped fresh italian parsley
1 Tbsp

chopped fresh basil
·

coarse kosher salt
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How to Make Corn Maque Choux

Step-by-Step

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.