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.
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
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
How to Make Corn Maque Choux
- 1Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
- 2Add bell pepper; sauté until beginning to soften, about 3 minutes.
- 3Add corn; sauté 2 minutes.
- 4Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
- 5Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
