corn maque choux
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.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped onions
- 1/2 cup chopped red bell pepper
- 2 cups fresh corn kernels (cut from 3 medium ears of corn)
- 3/4 cup heavy whipping cream
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon hot pepper sauce, or more to taste
- 1 - green onion, finely chopped
- 2 tablespoons chopped fresh italian parsley
- 1 tablespoon chopped fresh basil
- - coarse kosher salt
How To Make corn maque choux
-
Step 1Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
-
Step 2Add bell pepper; sauté until beginning to soften, about 3 minutes.
-
Step 3Add corn; sauté 2 minutes.
-
Step 4Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
-
Step 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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